Sausage and Egg Quesadillas

Ingredients

• 1 pkg (375 g) mild Italian sausage meat
• 4 large eggs
• 1 tbsp milk (2%)
• 1/4 tsp chili powder
• 3 tsp canola oil, divided
• 4 flour tortillas (10 inch)
• 2 cups shredded Monterey Jack cheese
• 1/3 cup sliced green onions
• Canola oil*
• Medium salsa*
• Sour cream*

Directions

1. Place sausage meat in a large non-stick frypan over medium heat. Cook, stirring to break up meat, until browned and cooked through, about 8 – 10 minutes. Transfer sausage to a paper towel-lined plate. Set aside.
2. Whisk together eggs, milk and chili powder until blended.
3. To scramble eggs, drain off excess fat from frypan. Heat 1 tsp oil in same frypan over medium heat. Add egg mixture and cook, scraping gently with a spatula across the bottom of the frypan, until egg mixture is cooked through, about 2 – 3 minutes.
4. Spoon cooked sausage and egg mixture over half of each tortilla, dividing equally. Top each with green onions and cheese, dividing equally. Fold tortillas in half.
5. Add 1/2 tsp oil to frypan. Cook quesadillas in batches, adding additional oil as needed, in same frypan over medium-low heat until lightly browned and heated through, about 2 – 3 minutes per side. Cut into wedges. Serve with salsa and sour cream.