BREAKFAST CAFÉ BREAKFAST QUESADILLA
For each quesadilla: 1flour tortillas
Cooking spray¼ cup salsa
Salt and pepper ½ cup grated cheese
4 eggs
PREP DAY
- Prepare eggs: Using a custard cup, break eggs one at a time and place in small mixing bowl. Add salt and pepper. Whisk until well – blended( no clear spots)
- Spray the large flat skillet well with cooking spray. Preheat at #8 on stove for about 30 seconds. It should sizzle a drop of water. Pour egg mixture in pan and tilt pan so that egg covers the entire skillet. Allow eggs to cook through until no runny egg is visible.
We need to make the eggs about 1 inch smaller than the pan to fit the tortillas. As the egg starts to set, push the egg in about one inch around the edges of the pan. They will then cook in a smaller circle.
- Slide the cooked egg onto the tray. Layer the cooked eggs with plastic wrap so they can be separated on café day. Cover completely and store in refrigerator.
CAFÉ DAY
Prepare tortillas: spread the salsa on the bottom layer. Sprinkle with the cheese. Cut the eggs in half. Lay the half egg circle on one side of the tortilla.Fold the tortilla in half.
Preheat the griddles. Place the prepared quesadilla on the griddle. You should be able to fit about 3 on each griddle. Cook until golden brown , then gently turn to cook the other side. Place the finished quesadillas on a cookie sheet that is lined with parchment paper) Place in oven to keep warm until served.
Do not get too many made ahead. They get soggy as they are kept in the oven.
Serving: Place quesadilla on large cutting board. Use a pizza cutter. Cut into 3 triangles. Serve 2 triangles per plate.