4 scallions, diced
1 jalapeño pepper, seeded, diced
3 tsp butter, divided
8 large eggs
1/2 cup Newman’s Own® Roasted Garlic and Peppers Sauce
1 jar Newman's Bandito Salsa Peach, divided
1/2 tsp ground cumin
1/4 tsp cracked black pepper
8 (8-inch) soft flour tortillas
1-1/2 cups shredded pepper jack cheese
1 cup sour cream
Garnish: Mexican-style chili Powder
Sauté scallions and Jalapeño pepper in two teaspoons butter in large non-stick fry pan.
In large bowl, whisk eggs with 1/2 cup pasta sauce, cumin, salt and pepper. Pour egg mixture over scallions and scramble gently, until fully cooked.
In separate 12' non-stick fry pan, over medium high heat, melt remaining butter and place one flour tortilla and about 1 tablespoon of cheese. Add 1/4 of the cooked eggs. Cover with second large tablespoon of cheese and cover with second tortilla. Repeat. Cook 2 minutes per side on medium high heat until golden brown. Remove from pan.
Cut each of the Quesadillas into quarters. Spoon on remaining Bandito Peach Salsa and sour cream. Dust on chili powder.
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