At least once a year we go through every nook and cranny and often discover forgotten treasures. They must be treasures otherwise why would we have kept them in the first place. If time permits we may also do that today. Spring brings on nesting instinct in all of us it seems.
Last nights supper recipe is below and it is a keeper.
Egg Salad and Cheese Quesadillas
(Makes 4 quesadillas, can easily be increased. Recipe shared by a Kalyn's Kitchen reader.)
Ingredients:
4 hard boiled eggs
4 small size flour tortillas (use whole wheat or low carb
tortillas for South Beach diet)
olive oil or non-stick spray for spraying tortillas and pan
2 tsp. Dijon mustard
2 T mayo or light mayo
1 1/2 T finely chopped green onion
1/2 tsp. Spike Seasoning (optional, or use other seasonings of your choice)
salt and fresh ground black pepper to taste
1/4 cup finely grated cheese (I used a low-fat Mexican blend of four cheeses)
Instructions:
Follow instructions for making perfect hard-boiled eggs. Let eggs cool enough to handle, then peel and cut into pieces about 1/2 inch. Mix eggs with Dijon, mayonnaise, chopped green onion, and Spike seasoning. Season to taste with salt and pepper.
Spray or brush olive oil on frying pan and on bottom side of tortillas. Spread egg salad mixture on half of each tortilla, not going clear to the edge so it doesn't fall out while quesadillas are cooking. Top egg mixture with 1 T grated cheese, then fold the tortilla to make a half-moon shaped quesadilla.
Heat frying pan over medium-high heat, then cook quesadillas about 3-4 minutes per side, or until cheese is melted and they are slightly browned. Serve hot, with salsa on the side if desired.
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