Serves: 2
Total Calories: 510

1 tablespoon unsalted butter
2 green onions, , chopped
4 large eggs, beaten
4 slices cooked crisp bacon, broken into small pieces
2 (8- to 9-inch) flour tortillas
1/2 cup shredded Oaxaca or Monterey Jack cheese
vegetable oil

1. In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, about 15 seconds. Add the beaten eggs and cook, stirring, until barely set. Stir in the bacon. Remove the pan from the heat.

2. Put the tortillas on a flat surface and spoon half of the eggs on each tortilla. Top equally with cheese. Fold the tortillas in half. Brush lightly with oil.

3. Wipe out the same skillet and heat over medium heat. Toast the quesadillas until lightly browned on both sides, about 1 minute per side. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 510
Calories from Fat: 269

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Eggs and Breakfast Dishes
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Banana Breakfast Burritos
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Beef and Cheese Quesadillas
Black Bean Omelet
Breakfast Bean and Cheese Tacos
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Breakfast Tacos with Potatoes and Chorizo
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Crisp Rolled Tortillas with Ham
Divorced Eggs
Egg and Tortilla Casserole
Eggs Drowned in Tomato Sauce
Eggs in Ranchera Sauce
Eggs with Green Beans and Chorizo
Eggs with Ground Beef and Salsa
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Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
Mexican Scrambled Eggs
Pineapple Boats
Poached Eggs in Tomato Chile Sauce
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