Green Chile Breakfast Quesadillas

Ingredients

• 4 oz. Monterrey Jack or Pepper Jack, shredded
• 1 can diced mild green chiles
• 1/4 bunch fresh cilantro, chopped
• 4 large eggs
• 4 fajita size 8" diameter tortillas

Directions

1. Pour off as much liquid as you can from the green chiles. Transfer them to a bowl, add the shredded cheese and chopped cilantro, and stir until the mixture is evenly combined.
2. In a large skillet, cook the 4 large eggs over easy, or use the egg-cooking style you like best.
3. Spoon 1/4 of the cheese and chile mixture onto one side of each tortilla. Set an egg on top of each portion, then fold the tortillas over into half-moons.
4. Working with 2 quesadillas at a time, place them in the large skillet over medium heat. Cook, flipping so both sides get time in the pan, until the tortillas are golden and crisp on the outside and the cheese has melted inside.
5. Slice each quesadilla in half or into thirds to make triangles. A pizza cutter is handy for this. Serve hot.