It is hard to believe that June is nearly over! The days seems to be flying by! We are continuing to have lots of rain, usually for just a few hours each day. With the hotter temperatures, it feels like we are living in a rain forest!! At least we do not need to water the garden! We are enjoying our own fresh tomatoes and peppers right now, and are eagerly awaiting the corn! The stalks are over 6 feet tall!!
I came across this recipe a few weeks ago in an insert in our local newspaper. It is a nice change to the oft-served scrambled eggs and bacon! Since I didn’t have all the ingredients called for, I did my usual substituting and had a terrific hearty meal for my guys!
6 slices of bacon, cooked crispy and crumbled
4 eggs, beaten
1 jalapeno pepper, diced
1 tsp. diced fresh chives
salt to taste
1 c. shredded mozzarella cheese or Mexican blend cheese
1/2 c. sour cream
1/2 c. thick salsa
4 (10-inch) flour tortillas
olive oil
Put about 1 tbsp. of olive oil in a large skillet. Lightly stir fry the pepper and chives until just tender. Add the eggs and cook until done, stirring frequently. Remove eggs to a plate, and divide eggs, bacon and cheese into 4 servings. Add another tablespoon of olive oil to the skillet. Place one tortilla in the skillet. Layer some eggs, cheese, and crumbled bacon on one half of the tortilla. Fold other half over the top of the filling and gently press together. Lightly brown for a few minutes. Flip quesadilla over and lightly brown on the other side. Make sure cheese melts. Repeat with remaining ingredients to make 4 large quesadillas or 8 small ones if you cut each one in half.
Mix sour cream with salsa. Serve on the side of each quesadilla. I served a slice of fresh tomato with a sprig of fresh cilantro!
The Cookbook Experiment 