1 cup shredded cheese (I've used smoked cheddar and mozzarella)
1 cup caramelized onions and peppers, chopped*
1/2 cup chopped turkey pepperoni (or regular if you like)
2 tsp bacon fat (optional)
salt and pepper
salsa- for serving
sour cream - for serving
hot sauce - for serving
*To caramelize onions and peppers, slice them up and put them in a sautés pan with some bacon fat and olive oil over medium low heat. Season with some salt and pepper. Stir occasionally. This takes some time, you want it low and slow. When the pan begins to dry out you can add about 1/4 cup of water to help cook down the vegetables without adding more oil. You can do this in advance and store in the fridge for a couple of days.
You can pretty much substitute anything here. Use sausage or bacon instead of pepperoni or no meat at all.This is a great way to use up stuff in the fridge!
Here is what you need to do:
Warm your oven to 170 to 200.
In a saute pan melt about 1 tsp of butter or olive oil and add in your caramelized onions, peppers and pepperoni. In a large bowl scramble the eggs and add a splash of water. Season eggs with salt and pepper and pour over the peppers and pepperoni in saute pan. Gently move the eggs around until they are cooked through
In a separate saute pan, melt about 1 tsp of butter over medium high heat. Place one of the tortillas in the pan. Top with half of the egg mixture, spreading evenly over the tortillas, leaving a small boarder all around, Sprinkle half of the cheese across the tortilla. Place a second tortilla on top. Gently press down on the tortilla. When bottom tortilla has browned nicely flip and brown the other side. It's about 2 to 3 minutes per side. Just depends on how hot you have your burner.
Keep warm in oven while you make the other quesadillas. Serve with sour cream, salsa and hot sauce on the side.