Last night’s culinary adventures had me in Asia.
This morning I transported myself to Latin America for a breakfast quesadilla!
A blend of Mexican cheese, street corn dip, dry Coppa, black olives, and scrambled eggs seasoned with salt, black pepper, and chili powder nestled between two flour tortillas and grilled on the panini press. Topped with salsa, sour cream, and CANDIED jalepeños! ? ? ?
To complete this trip over the border I made Mexican coffee with my own sugar free creamer blend, cinnamon, and mixed with a milk chocolate stirring spoon!
I left out the spicy parts for the kids and they loved it!