The folks at home will be pleased to hear that today's special is a quesadilla made with cheesy eggs, red peppers and skillet-browned plantains.
What You Need
Original recipe yields 6 servings
2 Tbsp. oil, divided
1 plantain, cut lengthwise in half, then into thirds
3 egg s
6 corn tortilla s (6 inch)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1 small red pepper, cut into strips
3 green onions, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat 1 Tbsp. oil in large skillet. Add plantains; cook 5 min. or until golden brown on both sides, turning after 3 min. Set aside.
Beat eggs in pie plate. Heat remaining 1 Tbsp. of the remaining oil in large skillet. Dip 2 tortillas, 1 at a time, in egg. Add to skillet; cook 2 min. Turn. Top half of each tortilla with 1/4 cup cheese and 1/6 of each of the vegetables; fold in half. Cook 2 min. or until cheese is melted and bottoms of quesadillas are golden brown. Repeat with remaining tortillas and filling.
Serve topped with sour cream.
Add cooked bacon or ham to this easy-to-make French toast.
Beat 1/4 tsp. ground red pepper (cayenne) with the eggs before using as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.