Breakfast Quesadillas


          1 cup cholesterol-free egg substitute

          2 tablespoons fat-free (skim) milk

          1 can (4 oz.) chopped mild green chilies

          8 soft corn tortillas

          2 ounces shredded reduced-fat 

         1/4 cup chopped fresh cilantro

         1 ounce turkey pepperoni slices, quartered

         4 teaspoons canola oil, divided


1. Wisk egg substitute and milk in a small bowl. Spray a large skillet with nonstick cooking spray and

     heat over a medium heat. Cook eggs until set, lifting edges to allow uncooked portion to

     flow underneath. Remove from the skillet. Wipe out skillet with a papertowel.

2. Spread 1 tablespoon of chilies on half of each tortilla. Top each with eggs,

    1 tablespoon cheese and 1 1/2 teaspoon of cilantro; Sprinkle evenly with peperoni.

     Fold tortillas in half.

3.  Heat two teaspoons of oil in a skillet. Cook quesadillas in two batches 3 minutes per side or

      until cheese is melted, using remaining 2 teaspoons oil in second batch.