Breakfast Quesadilla


2 Tortillas
4 Eggs
2 Tablespoons milk
Salt and pepper to taste
4 Slices of cooked, chopped bacon
½ Cup of shredded cheese (we used Monterey cheddar) split into ¼ cups
Beano’s Roasted Chipotle Sauce

• Break the eggs into a bowl and add the milk, salt and pepper, and ¼ cup of the cheese (you can add less here if you want, the cheese is to help the eggs stay together when you form the quesadilla); whisk together with a fork
• In a small pan, scramble the eggs until cooked completely
• Lightly grease a pan the size of the tortilla or larger and put it on medium heat
• Put one of the tortillas on the lightly greased pan and spread the eggs out
• Sprinkle the bacon on top of the eggs
• Squeeze Beano’s Roasted Chipotle Sauce over the eggs and bacon
• Sprinkle cheese on top of that and put the other tortilla on top
• Let cook until the cheese starts to melt (usually about 3-4 minutes), then carefully flip over
• Cook until the cheese has completely melted and the tortillas are a golden brown
• Cut into quarters and serve

Enjoy! Makes 1-2 servings