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SERVES: 4 ACTIVE: 25 MIN TOTAL: 35 MIN 4-02. Schnucks value pack boneless pork chops, thinly sliced cup frozen Potatoes O'Brien with onions and peppers tbsp. Schnucks olive oil, divided large eggs, whisked burrito-sized flour tortillas cup Schnucks finely shredded Mexican-style cheese tbsp. unsalted butter, melted Ym cup Schnucks black bean and corn salsa %m cup Schnucks sour cream 1. In'a medium skillet, heat 2 tablespoons oil over medium-high Add pork and potatoes, stir together and cook until browned and fork tender, about 10-12 minutes. Season with salt and pepper (if desired); remove from heat. ea PICO Finely chop onion and tomatoes Comite Omeue iC hcc) CRC Cuca teeny fresh lime and add in garlic salt. If you PU a ola R OM CMs alle aa cone cues Lola Ml Cotas ULC MCU eh (oad seeds. Combine everything. Coa ea Ch cue tials overnight. Monstick skillet, heat 1 tablespoon oil.over medium-low. Add eggs and season with salt (if desired). Gently move nonstick spatula across bottom and side of skillet to.form large, soft curds. Cook until thickened and no more visible liquid egg remains, about 5-8 minutes on medium heat. Remove to a plate and set aside, covered 3. Preheat oven to 425 degrees. Place a tortilla on clean.cutting board and layer with ‘% of potato hash, Y% cup cheese and 1/s of scrambled eggs. Fold in half and press down gently. Place ona large oiled baking sheet. Repeat with remaining tortillas and ingredients. 4. Brush top of quesadillas with melted butter, transfer baking shéet to oven and bake 8-10 minutes, turning them halfway through if necessary. Remove from oven and cut into quarters, Serve with salsa and sour cream. PER SERVING: CAL585,'FA SODIUM 1,100
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