Breakfast quesadillas with soft scrambled eggs, green chiles, melted cheese and herbs. These are made quickly and taste amazing!
2 medium to large flour or corn tortillas, see our homemade flour tortilla recipe
1/2 tablespoon butter
4 large eggs
1/8 teaspoon salt, or more to taste
3 ounces melting cheese like Monterey Jack, shredded (about 3/4 cup)
1 (4-ounce) can diced green chilies, hot or mild, depending on preference
4 to 5 sprigs fresh cilantro
Spray oil or oil brushed onto pan
Melt the butter in a medium non-stick pan over medium-low heat.
Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and move on to making the quesadillas.
Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
Spread a quarter of the cheese over the tortilla and then spoon a quarter of the scrambled eggs onto one half. Scatter a tablespoon or so of the diced chilies on top of the eggs, add a couple sprigs of cilantro, and then carefully fold the tortilla in half. Use a spatula to gently press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadilla.
Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.