Ingredients
2eggs
hot sauce,like Cholula
pinchsalt
⅓cuppinto beans,or black beans, cooked, rinsed and drained
2tspbutter,or extra-virgin olive oil
1tbspgreen onion,chopped
1tbspcilantro,finely chopped
1tbsppickled jalapeño,chopped, optional
1whole grain tortilla,medium, about an 8-inch piece
½cupsharp cheddar cheese,packed, grated
salsa,or additional hot sauce, for serving
Preparation
In a bowl, whisk the eggs with the hot sauce and salt until they are well blended. Add the beans and set aside.
Melt the butter in a medium-sized skillet (either well-seasoned cast-iron or nonstick) over medium heat until it’s bubbling.
Pour in the egg mixture and cook, stirring often, for about 1 to 3 minutes, until the eggs are just set.
Transfer the mixture to a bowl to pause the cooking process as the eggs will finish cooking in the quesadilla. Stir in the green onion, cilantro, and jalapeño.
In a separate, large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle ½ of the cheese over ½ of the tortilla.
Top the cheese with scrambled eggs, then top the scrambled eggs with the remaining cheese.
Press the empty tortilla halve over the toppings. Let the quesadilla cook for about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla, until golden and crispy on the bottom.
Flip it and cook until the second side is golden and crispy.
Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to give it time to set, then slice each quesadilla into 2 slices with a very sharp knife.
Serve immediately, with your favorite salsa and/or hot sauce on the side.
