Breakfast Quesadillas

Perfect. Don't know why I never thought of this. haha We put everything in tortillas! The kids eat quesadilla's often for dinner...never thought to do it for breakfast! Of course, anyone can add whatever they want between two tortillas. Awesome! Thanks for posting this and giving me the idea!

INGREDIENTS

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

AVOCADO SALSA

• 1 avocado, diced
• kosher salt
• juice from 1 lime
• 1 tablespoon fresh chopped chives or green onions
• 1/2 cup fresh cilantro
• 1 jalapeño, seeded and chopped

INSTRUCTIONS

1. Whisk together the eggs and a pinch of salt in a medium bowl.
2. 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.
3. In a small bowl, combine the green chiles and chipotle peppers. 
4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 
5. 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 and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 
6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.