Egg and Cheddar Quesadillas
- 1 Tbs unsalted butter
- 12 eggs, beaten
- 1 cup salsa
- 8 8-inch spinach or flour tortillas
- 1 cup shredded sharp Cheddar cheese
- Heat butter in large nonstick skillet over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted spatula, forming large soft curds. Add salsa. Continue cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
- Spoon eggs onto 4 tortillas, dividing evenly. Sprinkle evenly with cheese; cover with remaining tortillas.
- Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas, one at a time, just until cheese is melted, 1–2 minutes per side. Cut into quarters to serve.
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