Pickled Pepper Brunch Quesadilla

1 tablespoon olive oil 2 corn or flour tortillas (8-inch diameter) 1 large egg 6 to 8 pickled pepper rings 1 slice ham 1 slice cheddar cheese or 1/8 cup grated

Brush oil on a non-stick 8-inch skillet. Place one tortilla in pan over low heat and warm for about 1 minute. Break egg onto tortilla; scramble gently with a fork, spreading egg over surface of tortilla. As egg begins to cook, arrange pickled pepper rings evenly over surface; cover with ham, then cheese. When eggs are set (about 3 to 4 minutes), place second tortilla on top and flip the quesadilla to toast the other side. When quesadilla is heated through, slide onto plate and cut into wedges. Serve hot.

Serves 1

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