(Prep: 10 minutes / Cook: 10 minutes / Serves: 4)
4 (8-inch) flour tortillas
1 cup shredded Queso Oaxaca El Mexicano®
4 large eggs
2 tablespoons unsalted butter
2 green onions, sliced
1/2 jalapeño pepper, diced
1/2 teaspoon ground cumin
Sea salt and ground black pepper, to taste
1/2 cup salsa
1/4 cup Crema Mexicana El Mexicano®
1. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add green onions and jalapeño, and cook 3 minutes. In large bowl, whisk eggs, cumin, sea salt and pepper. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through. Remove from heat and set aside.
2. Melt remaining 1 tablespoon butter on griddle over medium heat. Place 2 tortillas on griddle and top each with Oaxaca cheese, egg mixture, some more cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve topped with Crema Mexicana and salsa.