Place flour tortillas flat on the counter and cover 1/2 of each tortilla with shredded mozzarella cheese. Then spread Gunther's Gourmet Black & White Bean Salsa over the cheese.
Fold the plain half of the tortilla over the half with toppings so it looks like a half moon.
Heat 1/2 of the oil in in a large saute pan (make sure the pan can hold two quesadillas without touching) and bring to medium high heat.
Place two of the quesadillas in the pan and saute until golden brown, about 1 1/2 to 2 1/2 minutes, flip and repeat.
Once both sides are golden brown, remove and place on cutting board and let rest for about three minutes.
Follow these instructions for the remaining two quesadillas.
Slice each quesadilla into three or four triangular pieces, arrange on plate (see picture) and top with diced peppers and Gunther's Gourmet Jalapeno Salsa Fresca.
This is a quick and easy vegetarian recipe. For a heartier meal, grilled chicken breast strips, steak meat or cooked seafood can be added.
8 ounces - Gunther's Gourmet Black & White Bean Salsa
2 ounces - Vegetable Oil
8 ounces - Sour Cream
8 ounces - Guacamole
12 ounces - Gunther's Gourmet Salsa Fresca
Method:
Place flour tortillas flat on the counter and cover 1/2 of each tortilla with shredded mozzarella cheese. Then spread Gunther's Gourmet Black & White Bean Salsa over the cheese.
Fold the plain half of the tortilla over the half with toppings so it looks like a half moon.
Heat 1/2 of the oil in in a large saute pan (make sure the pan can hold two quesadillas without touching) and bring to medium high heat.
Place two of the quesadillas in the pan and saute until golden brown, about 1 1/2 to 2 1/2 minutes, flip and repeat.
Once both sides are golden brown, remove and place on cutting board and let rest for about three minutes.
Follow these instructions for the remaining two quesadillas.
Slice each quesadilla into three or four triangular pieces, arrange on plate (see picture) and top with sour cream, guacamole and Gunther's Gourmet Salsa Fresca.
This is a quick and easy vegetarian recipe. For a heartier meal, grilled chicken breast strips, steak meat or cooked seafood can be added.
In a large non-stick frying pan, melt butter over medium high heat - do not let butter burn.
Pour in whisked eggs and stir gently and constantly with a wooden spoon.
When eggs start to congeal but are still loose, add sausage and Gunther
Continue stirring until eggs are to desired doneness and sausage and salsa are heated through.
Remove from heat.
Taste and season with kosher salt and fresh ground black pepper if needed.
Lay out tortillas on counter and divide the egg mixture evenly on the bottom third of the tortillas.
Fold the bottom of the tortilla over the egg mixture and away from your body. Roll into a cigar shape.
Place seam side down on a non-stick cookie sheet or a cookie sheet lightly coated with a vegetable spray.
Top with Gunther
Turn broiler to high and place burritos under broiler for approximately 1
Place Burritos on entree plates and serve with fresh seasonal fruit. *Note - this is a very simple version of the dish, please feel free to jazz it up as much as you like with different cheeses, sauteed peppers and onions, chrizo, andouille, spicy sausage or whatever else you desire. - This is a good dish to use up left over vegetables and scraps in your refrigerator.
2 ounces - Pepper Jack Cheese (or any cheese you desire)- fine shred
Garnish - Chopped scallions or chives
Method:
Place Gunther
Top with shredded cheese.
Depending on your microwave, heat on high for 45 seconds to 2 minutes or until cheese has melted and sides of the dish bubble.
Garnish with scallions or chives. This makes a great dip for fresh tortillas or a wonderful side dish for your favorite Southwestern or Mexican entree.