Green Chile Breakfast Quesadillas

Directions

Drain the green chiles well. Add them to a bowl with the shredded cheese and chopped cilantro, and stir until everything is evenly mixed. Cook the four large eggs over easy in a large skillet. Spread 1/4 of the cheese and chile filling over half of each tortilla, then top each with an egg. Fold the tortillas closed to make a half circle. Cook two quesadillas at a time in the large skillet over medium heat until the outsides are golden brown and crispy and the cheese is melted inside . Cut each quesadilla in half or into thirds to form triangles. A pizza cutter works well for this job. Serve hot.