# Ingredient List:
→ Base
01 - 2 large flour tortillas (8-inch)
→ Eggs
02 - 2 large eggs
03 - 1 tablespoon whole milk
04 - Salt, to taste
05 - Black pepper, to taste
→ Fillings
06 - 1/2 cup shredded cheddar cheese
07 - 2 slices cooked bacon or vegetarian bacon, chopped (optional)
08 - 1/4 cup diced bell pepper
09 - 1/4 cup chopped baby spinach
→ Cooking fat
10 - 1 tablespoon butter or olive oil
# Directions:
01 - In a small bowl, whisk together eggs, milk, salt, and black pepper until blended.
02 - Heat a nonstick skillet over medium heat; add butter or oil and cook eggs, stirring gently, until just set. Remove from heat.
03 - Place one tortilla flat on a cutting board and make a single cut from the center to the edge, without cutting all the way through.
04 - Mentally divide the tortilla into four quadrants; spread shredded cheese in the first, scrambled eggs in the second, bacon and diced bell pepper in the third, and chopped spinach in the fourth quadrant.
05 - Starting at the cut, fold each quarter over the next to create a layered triangular pocket.
06 - Return skillet to medium heat; add butter or oil and cook the folded quesadilla for 2 to 3 minutes per side, pressing gently, until golden and crisp.
07 - Remove from skillet, let cool briefly, slice in half if desired, and serve warm.
