Cheesy Breakfast Quesadillas
¼ c. Greek yogurt
1/4 c. cilantro
Juice of half a lime
2 garlic cloves
2 tbsp. water
S&P to taste
1 sweet potato diced
2 c. fresh spinach
Half a sweet onion diced
4 sausage links Applegate Naturals Chicken & Maple Breakfast Sausage
2 tbsp. olive oil
1 tsp. garlic powder
½ tsp. paprika
½ tsp. cumin
1/4 tsp. cayenne
6 slices Applegate Naturals American-Style Colby Cheese
6 slices Applegate Naturals Pepper Jack Cheese
S&P to taste
6 gluten free tortillas or any tortilla of choice
3 fried eggs
To make crema, add all of the ingredients to a food processor, except water, and blend until smooth. Add water, 1 tbsp at a time, until reached desired consistency (may not need all the water). Set aside.
For quesadilla filling, first cook the sausage according to package instructions. Remove from pan and cut into small chunks.
Next, heat one tablespoon of olive oil and add diced sweet potatoes and dash salt. Cook for 8-10 minutes, partially covered, until sweet potatoes start to caramelize and soften. Once fully cooked, remove sweet potatoes from the pan.
Heat another tbsp of olive oil and add onions and a dash salt. Cook for 2-3 minutes until onions are translucent. Add in spices and cook for about 30 seconds, or until spices become fragrant and mixed in with the onions. Add in spinach and cook until it is wilted. Add back in the sweet potatoes and sausage and cook for another 30 seconds until all the ingredients marry together and are heated through.
Time to assemble the quesadilla. Heat olive oil in a pan on low and place one tortilla down in the pan. Add 2 slices of Applegate Naturals American-Style Colby Cheese to the tortilla, top with desired amount of filling, and top with 2 slices of Applegate Naturals Pepper Jack Cheese. Finally seal the quesadilla with the second tortilla. Increase heat to medium and cook the quesadilla until the bottom tortilla is golden brown and the bottom cheese layer melts. Flip and cook the second side identical to the first. Remove cooked quesadilla from pan.
Complete this process until all the filling is used – it should make 3 full size quesadillas.
Cut each quesadilla into 6-8 slices. Top with a fried egg. Serve with avocado crema!
Enjoy the cheesy goodness!!