Lettuce pray that this quesadilla makes it out o-live…

Crazy to think that as I write this, I am approaching my last semester of college at St. Lawrence. Feels like I just graduated from high school to be quite honest. Time sure does fly by quickly.

I am excited to be back at the North Pole for the next five months and enjoy my last college moments with some great friends although, I do question why I chose a school that never reaches double digits in the winter months….talk about FREEZING. This semester will definitely bring some “last hurrah” breakfasts (get excited Townhouse 102) and new baked treats especially with Valentine’s Day coming up. I am sure my mother will miss my crazy breakfast experiments every morning in the kitchen at home, won’t you mom?!?

But have no fear, mother dear, for I shall be back in about 4 weeks for my next break!!!!


Open-Faced Breakfast Quesadilla 


  • 1 fajita tortilla
  • 1/4 cup blend of shredded cheddar, monterey jack and asadero cheeses
  • shredded lettuce
  • 3-4 Kalamata olives, sliced
  • 1 tbsp. sundried tomatoes
  • 2-3 pieces of sliced turkey
  • 1 egg


In a medium-sized pan, heat butter over low-medium heat and then place tortilla in pan to warm.

Meanwhile, cook egg to liking in a separate frying pan. Cook tortilla 2-3 minutes on one side, then flip. Sprinkle cheese blend atop followed by shredded lettuce, kalamata olives, sundried tomatoes and turkey. Remove from pan, place on plate and top your open tortilla with egg.  Bon appétit!


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