Coyote Gulch Breakfast Quesadilla

3 ounces chorizo
4 eggs
Salt and pepper
2 teaspoon butter
2 burrito-size flour tortillas
2 green onions, sliced
1 cup shredded Monterey jack cheese
1/4 cup chopped cilantro
1 tablespoon garlic oil or other oil of choice
Sour cream (optional)
1/2 avocado, sliced (optional)

Saut� chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.

Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.

Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2-inch of edge. Spoon cooked sausage evenly over eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.

Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of the oil over the surface of the top tortilla. Place quesadilla in skillet oiled-side up. Cook over medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.

Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado, if desired.