Optional toppings:sour cream, guacamole, scallions, hot sauce, limes, salsa
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Instructions
In a nonstick skillet, brown the pork sausage over medium high heat until cooked through and no longer pink. Using a slotted spoon, transfer the sausage to a bowl leaving the fat in the pan. Set aside.
Using the same nonstick skillet with the reserved pork sausage fat, cook the eggs over medium low heat stirring constantly with a rubber spatula. When the eggs are cooked thoroughly transfer to a bowl and set aside.
Using a paper towel, wipe out the nonstick skillet and heat over medium heat. To the skillet add a tortilla shell and sprinkle with a small handful of cheese. To one side add a small handful of the scrambled eggs and a small handful of the cooked pork sausage. Carefully fold the other side of the tortilla over using a spatula. Let cook for 1-2 minutes preside. Remove from the pan and repeat with the remaining tortillas.
Serve immediately and enjoy with your favorite toppings.
Notes
To store the quesadillas wrap in plastic wrap and refrigerate for up to 3 days or up to 2 months in the freezer.
To reheat, simply warm them in the microwave either from frozen or thawed.