Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

halfbakedharvest.com

JRahn

6 large eggs

kosher salt

1 tablespoon butter at room temperature

1 can (4 ounce) diced green chiles

1 to 2 chipotle peppers in adobo, finely chopped

4 whole wheat or regular flour tortillas

½ cup shredded sharp cheddar cheese

½ cup shredded pepper jack cheese

4 slices cooked crispy bacon, lightly crumbled

1 to 2 cups baby spinach or arugula

2 tablespoons fresh chopped chives

extra virgin olive oil, for cooking

subheading: AVOCADO SALSA:

½ cup fresh cilantro

1 tablespoon fresh chopped chives or green onions

1 jalapeño, seeded and chopped

juice from 1 lime

1 avocado, diced

Directions at halfbakedharvest.com

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