16oz jar of505 Southwestern® Flame Roasted Green Chile4large flour tortillas, plain or whole wheat
8ounces grated cheese, such as Oaxaca string cheese or Monterey Jack
2tablespoons butter
2medium-size cooked peeled potatoes, cut in small cubes, about 1 1/2 cups (optional)
6 to 8eggs, lightly beatenSalt and pepper
4ounces queso fresco or cotija cheese, crumbledHandful of cilantro sprigs
1firm-ripe avocado, slicedRadishes, optional, for garnish
Instructions
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 505SW™ Flame Roasted Green Chile 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.
