Breakfast Quesadilla

1. 1
   prep

   Prep the vegetables and whisk the eggs.

   1.Finely dice the bell pepper and onion.

   2.Crack eggs into a mixing bowl, add milk, salt, and black pepper.

   3.Whisk until well combined and slightly frothy.
2. 2
   saute · ~4 min

   Sauté the vegetables.

   Melt 1 tablespoon butter in a nonstick skillet over medium heat. Add diced bell pepper and onion, cooking until softened, about 3-4 minutes.

3. 3
   fry · ~3 min

   Scramble the eggs.

   Pour the whisked eggs into the skillet with the vegetables. Let them set slightly, then gently push the eggs around with a spatula until soft, fluffy curds form. Cook just until done, about 2-3 minutes. Transfer to a plate.

   TIPPull the eggs off the heat while they still look slightly wet — carryover cooking will finish them without drying out.
4. 4
   assemble

   Assemble the quesadillas.

   1.Lay one tortilla flat and sprinkle half with shredded cheddar cheese.

   2.Spoon a quarter of the scrambled egg mixture over the cheese.

   3.Add a little more cheese on top of the eggs, then fold the tortilla over to create a half-moon.

   TIPDon't overstuff — a thin, even layer ensures a crispy tortilla and proper melt.
5. 5
   fry · ~4 min

   Cook the quesadillas until golden and crisp.

   Wipe the skillet clean and melt a little of the remaining butter over medium heat. Place the folded quesadilla in the skillet and cook until golden brown, about 2 minutes per side. The cheese should be fully melted. Repeat with remaining quesadillas.

   TIPA spatula press halfway through cooking helps get an even golden crust.
6. 6
   serve

   Slice and serve.

   Cut each quesadilla into 2-3 wedges. Garnish with chopped cilantro and serve immediately.

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