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Southwestern Breakfast Quesadilla
6 large eggs
1 4 oz. can of green chile's
1 green onion diced
1 Tablespoon butter
1/4 cup milk
1/4 teaspoon cumin
Salt and Pepper to taste
4 oz. Pepper Jack Cheese
2 large flour tortillas
Salsa
Sour Cream
Saute green onion and green chile's in butter in a large omelet pan. Beat eggs with milk, cumin, salt and pepper. Pour egg mixture over onion and green chile, scramble slightly. In an electric skillet at 325 degrees melt a little butter and layer 1 flour tortilla with 1/2 cheese, cooked scrambled eggs remaining cheese and top with 2nd flour tortilla. Cook and flip once until both sides are golden brown and cheese is melted. Slice into four quarters and top with salsa and a dollop of sour cream.
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