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.