James's Breakfast quesadillas
2 plum tomatoes, quartered lengthwise, & thinly sliced
1 very small zucchini, quartered length wise and
1/3 yellow pepper, cut into 1/4 inch diced
2 scallions, thinly sliced
1 jalapeno pepper, minced
1 tbsp minced fresh coriander leaves, plus, sprigs for garnish
2 tsp lime juice, or more to taste
1/4 tsp finely grated lime zest
1 cayenne pepper to taste
1/8 tsp salt
2 8-inch flour tortillas
1 oz Monterey jack cheese, very finely g, rated (about 1/2
2 tbsp plain nonfat yogurt
1. To make the salsa, stir together tomatoes, zucchini, yellow pepper,
scallions, jalapeno, minced coriander, lime juice and zest, cayenne
pepper, and salt in a small mixing bowl.
2. Heat a medium nonstick skillet over moderate heat and warm a
tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of
the salsa over half of it. Top salsa with half the cheese, fold
tortilla over filling, and cook until salsa is heated through and
cheese has melted, 2 to 3 minutes. Transfer the quesadillas to a plate
and keep it warm in an oven at low heat. Repeat with another
tortilla. Serve, topped with yogurt and coriander sprigs.
Place 2 eggs on each tortilla and top with salsa, guacamole, and sour cream
The
Arctic
Area: 14.056
million sq. km (5.4 million sq. mi.), largely frozen ocean.