Chilies Quesadilla

2 eggs
2 tablespoons water
1 teaspoon butter
2 tablespoons canned green chilies, drained, diced
1/4 cup (1 ounce) Monterey jack cheese, shredded
1 (8 inch) flour or corn tortilla

In small bowl, beat together eggs and water until blended. In 7-10 inch omelet pan or skillet over
medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture.
(Mixture should set immediately at edges).



With an inverted pancake turner, carefully push cooked portions at edges toward center so
uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as
necessary. When top is thickened and no visible liquid egg remains, sprinkle with chilies and
cheese.

Place tortilla on plate. With pancake turner, carefully slide egg onto tortilla. Fold tortilla and egg in
half, then fold in half again. Makes 1 serving.