Instructions

01
Crack the eggs into a bowl, add salt and black pepper, and beat well to combine. Set aside.
02
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add diced tomatoes, green onion, and ground cumin. Sauté for 4 minutes until tomatoes just start to break down but aren’t mushy.
Herb says
Sautéing blooms the cumin and concentrates the tomato flavor, think less watery, more savory
03
Pour beaten eggs into the skillet with the tomatoes and onions. Scramble gently until eggs are just set but still glossy, about 2 minutes. Remove from heat immediately to avoid overcooking.
Herb says
Eggs continue to cook from residual heat, so take them off a little early for the perfect texture
04
Lay out the flour tortillas. Evenly divide the egg-tomato mixture onto half of each tortilla. Top with shredded cheddar and a few dashes of hot sauce.
05
Fold tortillas over to form half-moon quesadillas.
06
Wipe out the skillet and return it to medium heat. Melt remaining 1 tablespoon butter. Add quesadillas in batches, cooking 2–3 minutes per side until golden brown and crisp, and cheese is melted.
Herb says
Press gently with a spatula for maximally crisp exteriors, no panini press needed
07
Transfer quesadillas to a cutting board. Let rest 2 minutes, then cut each into thirds.
08
Serve hot with sour cream on the side for dipping.

HERB