SOUTH-OF-THE-BORDER BREAKFAST POCKET QUESADILLA

1/4 cup (2 oz.) shredded Cheddar or Monterey Jack cheese

2 (10-inch) flour tortillas

2 large eggs

1 tablespoon chopped chives, or one scallion, white and green part, sliced thin

salt

black pepper

1/2 cup salsa

1.Sprinkle 1/4 cup of cheese on one of the tortillas. Set aside.

2.Lightly beat eggs in small bowl with chives, and salt and pepper to taste.

3.Lightly coat Cooking Plates with vegetable spray. Pour egg mixture in center of the preheated QUESADILLA MAKER. Close Lid and cook 2 to 3 minutes, or until the egg is set. Carefully remove with a plastic spatula. Place cooked egg on the tortilla with the cheese.

4.Evenly spread the salsa on the egg. Sprinkle with the remaining cheese and cover with the tortilla.

5.Place on the preheated QUESADILLA MAKER. Close Lid and cook 3 to 4 minutes, or until the tortilla is lightly browned. Cut into triangles. Serve with additional salsa, if desired.

Makes 1 quesadilla, 6 pieces

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