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SPAM Confetti Quesadillas

Ingredients:


1 Tbsp. butter
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup chopped yellow onion
6 eggs, slightly beaten
1 (12-ounce) can SPAM® Classic, diced
2 cups finely shredded Mexican blend cheese, divided
6 (10-inch) flour tortillas
3/4 cup softened cream cheese
Olive oil
Sour cream, salsa and guacamole
 

Instructions:


In large skillet, sauté peppers and onions in butter until slightly softened, about 3-5 minutes.
Add eggs and cook until soft scrambled.
Stir in SPAM® and 1 cup of the shredded cheese.
Place tortillas on a flat surface. Spread each tortilla with 2 tablespoons of cream cheese.
Divide and sprinkle each tortilla with the remaining shredded cheese.
Divide and place egg mixture over half of each tortilla. Fold tortillas in half. Lightly brush the outside of each quesadilla with olive oil.
Place quesadillas in a hot skillet or on a griddle. Heat each tortilla for 4 minutes, turning once and until golden brown and slightly crisp on both sides.
To serve, cut tortillas into wedges and serve with salsa, sour cream and guacamole.

Makes: 6 quesadillas



Rocky Road Brownies

Ingredients:

1 box Betty Crocker Original Supreme Brownie Mix
1/3 cup vegetable oil
1/4 cup water
2 or 3 eggs
1 bag (12 oz.) semisweet chocolate chips (2 cups)
1-1/2 to 2 cups miniature marshmallows
1-1/2 cups chopped peanuts
 

Instructions:


Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike (or 3 eggs for cakelike brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan.

Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.

 

Immediately after removing from oven, sprinkle with 1-1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts.  (For softer marshmallows, cover pan with cookie sheet about 2 minutes). Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered.

Makes: 20 brownies

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