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).