1. Boil the Eggs: Place eggs in cold water, bring to a boil, simmer 10 minutes, cool, peel, and chop.
2. Mix the Filling: In a bowl, combine chopped eggs, shredded cheese, and green onions.
3. Assemble: Spoon one-quarter of the mixture onto half of each tortilla and fold over.
4. Cook: Heat butter in a skillet over medium heat. Cook quesadillas 2–3 minutes per side until golden and crispy.
5. Serve: Cool slightly, slice, and enjoy warm.

Tips:

• Use freshly grated cheese for best melt and flavor.
• Do not overfill—helps the quesadilla cook evenly and flip smoothly.
• Cook on medium to avoid burning before cheese melts.
• Press gently with spatula to seal edges.

Variations:

• Use scrambled eggs instead of boiled.
• Swap in cheddar or pepper jack cheese.
• Add sautéed veggies like spinach or mushrooms.
• Add diced turkey sausage or chicken.
• Include a spoon of sweet chili sauce for heat.

Storage & Reheating:

• Store: Refrigerate up to 3 days.
• Freeze: Wrap and freeze up to 2 months.
• Reheat: Warm in skillet, oven (350°F, 10 min), or microwave (softens tortilla).

FAQs:

• Can I prep ahead? Yes—store refrigerated or frozen.
• Can I use other cheese? Yes—cheddar, Monterey Jack, blends.
• Scrambled eggs? Work great.
• Vegetarian? Yes—this recipe is meat-free.