Chile Breakfast Quesadilla
1 Jar of 505 Flame Roasted Green Chile Sauce
4 large flour tortillas, plain or whole wheat
8 ounces grated cheese, such as Oaxaca string cheese or Monterey Jack
2 tablespoons butter
2 medium-size cooked peeled potatoes, cut in small cubes, about 1 1/2 cups (optional)
6 to 8 eggs, lightly beaten
Salt and pepper
4 ounces queso fresco or cotija cheese, crumbled
Handful of cilantro sprigs
1 firm-ripe avocado, sliced
Radishes, optional, for garnish
Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.
Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.
Credit: David Tanis/NY Times