Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa.

Ingredients

Quesadillas:

• 6 large eggs
• Kosher salt
• 1 tablespoon butter (at room temperature)
• 1 can (4 oz) diced green chiles
• 1-2 chipotle peppers in adobo, finely chopped
• 4 whole wheat or regular flour tortillas
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded pepper jack cheese
• 4 slices cooked crispy bacon, lightly crumbled
• 1-2 cups baby spinach or arugula
• 2 tablespoons fresh chopped chives
• Extra virgin olive oil (for cooking)

Avocado Salsa:

• ½ cup fresh cilantro
• 1 tablespoon fresh chopped chives or green onions
• 1 jalapeño, seeded and chopped
• Juice from 1 lime
• 1 avocado, diced
• Kosher salt (to taste)

Instructions

1. Prepare the Eggs:

   • Whisk together the eggs and a pinch of salt in a medium bowl.
   • Melt 1 tablespoon butter in a large skillet over medium heat.
   • Add the eggs and cook undisturbed until a thin layer of cooked egg appears around the edge of the skillet.
   • Using a rubber spatula, gently push/move the eggs around the skillet until fluffy and barely set (about 2 minutes).
   • Immediately remove from the skillet.

2. Prepare the Filling:

   • In a small bowl, combine the diced green chiles and finely chopped chipotle peppers.

3. Assemble the Quesadillas:

   • Lay the tortillas flat on a clean counter.
   • Evenly layer the cheeses, eggs, bacon, and green chile/chipotle pepper mixture on the top of 2 tortillas.
   • Add a handful of greens (spinach or arugula) on top.
   • Lay the remaining 2 tortillas on top to form quesadillas.

4. Cook the Quesadillas:

   • Heat the olive oil in a large skillet over medium heat.
   • When the oil shimmers, place the quesadillas, one at a time, in the skillet.
   • Cook until golden on each side, about 4-5 minutes per side.

5. Prepare the Avocado Salsa:

   • Combine all salsa ingredients (cilantro, chives/green onions, jalapeño, lime juice, and diced avocado) in a bowl.
   • Add salt to taste.

6. Serve:

   • Top the cooked quesadillas with the avocado salsa.

Freezing Instructions

To freeze these quesadillas:

• Assemble as directed but do not cook.
• Wrap each quesadilla individually in plastic wrap and freeze in a single layer.
• Once frozen, transfer to a freezer bag. Freeze for up to 2 months.
• To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw.
• Then cook as directed in the skillet.

Enjoy your delicious quesadillas with a fresh and zesty avocado salsa!