- Quesadillas
- 1/3 pound bulk pork sausage
- 6 eggs
- 2 tablespoons sour cream
- 2 tablespoons half-and-half
- 1 (1.25 ounce) package Old El Paso® taco seasoning mix
- 1 tablespoon butter or margarine
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons chopped tomato
- 1 (4.5 ounce) can Old El Paso® chopped green chiles
- 1 (11.5 ounce) package Old El Paso® flour tortillas for burritos
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Toppings
- 2 tablespoons finely chopped chives
- 2 tablespoons taco sauce
- 2 tablespoons sour cream
- In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
- In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chiles. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
- Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold untopped half of tortillas over egg mixture.
- Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.