Breakfast Quesadilla with Melon Salsa

[JJ Judkins]

* Exported from MasterCook *

Breakfast Quesadilla with Melon Salsa

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Egg Commission Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR QUESADILLA
3 1/2 ounces liquid or frozen whole egg
OR
2 large California Fresh Eggs
1 tablespoon jalapeño peppers -- canned, diced
2 ounces Cheddar cheese -- grated
1 flour tortilla
1 pinch chili powder

FOR MELON SALSA
2 cups cantaloupe -- diced
2 cups honeydew melon -- diced
1 cup mango -- diced
1/4 cup jalapeño pepper -- fresh, minced
1/2 cup lime juice
1/2 cup rice vinegar
1/2 cup cilantro -- minced

FOR QUESADILLA: Break eggs into bowl and mix with jalapeño peppers.

Pour eggs into omelet pan and cook until set.

Place flat omelet onto flour tortilla and sprinkle with cheese. Fold in half. Cut into thirds.

Grill tortillas on both sides to warm and melt cheese.

Sprinkle with chili powder. Serve with melon salsa.

FOR MELON SALSA: Mix all ingredients together. Refrigerate.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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Per Serving (excluding unknown items): 524 Calories; 18g Fat (29.4% calories from fat); 21g Protein; 78g Carbohydrate; 7g Dietary Fiber; 245mg Cholesterol; 516mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Great food cost and simplicity in the kitchen make this a great choice.

Nutr. Assoc. : 0 2130706543 0 3854 2458 0 0 0 0 0 0 0 0 3782 0 0 0