Enjoy these tasty egg-topped green chile and Monterey Jack cheese quesadillas for breakfast, brunch or supper.
2 tablespoons butter
4 snack-size (6-inch) flour tortillas
2 tablespoons chopped mild green chilies
1/2 cup shredded Monterey Jack cheese
4 fried, poached or scrambled eggs
Salsa for accompaniment
Guacamole for accompaniment
Sour cream for accompaniment
- Melt butter over low heat in a skillet large enough to hold 1 tortilla. Lay tortilla in skillet and sprinkle with 1 tablespoon chilies and 1/4 cup cheese, top with another tortilla. When bottom tortilla is golden brown, flip and continue to cook until cheese is melted and other side is golden. Remove quesadilla to warmed oven. Repeat process.
- Place 2 eggs (prepared as you desire) on top of each quesadilla and top with salsa, guacamole, and sour cream.
Makes 2 servings.