%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Breakfast Quesadillas}
\recipeServes{1}
\recipeServingSize{1 quesadilla}

\begin{document}
\begin{ingredients}
\addIngredient{2}{eggs}
\addIngredient{\eighth cup}{milk}
\addIngredient{\eighth teaspoon}{ground black pepper}
\addIngredient{10 - 15 drops}{Tabasco sauce}
\addIngredient{1\quarter teaspoons}{olive oil}
\addIngredient{1 clove}{garlic, minced}
\addIngredient{2}{green onions, finely chopped}
\addIngredient{\quarter cup}{red bell pepper, chopped}
\addIngredient{1 large}{tortilla}
\addIngredientName{Cooking spray}
\addIngredient{\quarter cup}{pepper jack cheese, shredded and divided}
\end{ingredients}

\begin{steps}
\addStep{Beat \ingredient{eggs}, \ingredient{milk}, \ingredient{black pepper},
	 and \ingredient{Tobasco sauce} in a small bowl until smooth.}
\addStep{Heat \ingredient{oil}, in a large nonstick skillet over
	 \textbf{medium-high} heat.  Add \ingredient{garlic},
	 \ingredient{onions}, and \ingredient{bell peppers}.  Saute
	 \textbf{3 minutes}.  Reduce heat to \textbf{low} and pour
	 \ingredient{egg mixture} into pan.  Stir until eggs are cooked
	 through, then remove from pan.}
\addStep{Increase heat to \textbf{medium-high}.  Spray one side of the
	 \ingredient{tortilla} with \ingredient{cooking spray} and place on
	 skillet coated side down.  Spread \textbf{\eighth cup}
	 \ingredient{cheese} over \textbf{half} of the tortilla, add
	 \ingredient{egg mixture}, and top with
	 \ingredient{remaining cheese}.}
\addStep{Fold tortilla in half and cook \textbf{3 - 5 minutes} on each side,
	 until golden.  Remove from heat and cut into wedges before serving.}
\end{steps}
\end{document}