Creado con IA
Crispy Cabbage, Egg and Monterey Jack Quesadillas
30 min 531 kcal por ración Fácil
Ingredientes
4 Raciones
- Large flour tortillas4 tortillas
- Large eggs8 eggs
- Shredded red and green cabbage400 g
- Halal-certified Monterey Jack cheese, grated200 g
- Olive oil10 ml
- Mild tomato salsa200 g
- Fresh cilantro10 g
- Salt5 g
- Ground black pepper2 g
Preparación
- 1
Crack the eggs into a bowl, add half of the salt and black pepper, and whisk until evenly combined.
- 2
Heat half of the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring gently, for 2–3 minutes or until softly scrambled. Transfer the eggs to a plate.
- 3
Add the remaining olive oil to the skillet and increase the heat to medium-high. Add the shredded cabbage and remaining salt and pepper. Cook for 4–6 minutes, stirring occasionally, until tender and crisp around the edges. Transfer the cabbage to a bowl.
- 4
Wipe the skillet clean and place it over medium-low heat. Lay one tortilla in the skillet and sprinkle it with one-quarter of the grated Monterey Jack cheese.
- 5
Spread half of the scrambled eggs and half of the crispy cabbage evenly over the cheese. Sprinkle with another quarter of the cheese and top with a second tortilla.
- 6
Cook the quesadilla for 3–4 minutes, pressing gently with a spatula, until the bottom is crisp and golden. Carefully flip and cook for another 2–3 minutes, until the second side is golden and the cheese has melted.
- 7
Transfer the quesadilla to a cutting board. Repeat with the remaining tortillas, eggs, cabbage, and cheese to make a second quesadilla.
