Step 1

To prepare the eggs: In a bowl, whisk the eggs with the hot sauce and salt until they are well blended. Add the beans and set aside.

Step 2

To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla). Stir in the green onion, cilantro and jalapeño.

Step 3

To cook the quesadilla: In a separate, large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one-half of the cheese over one-half of the tortilla. Top the cheese with scrambled eggs, then top the scrambled eggs with the remaining cheese.

Step 4

Press the empty tortilla halve over the toppings. Let the quesadilla cook until golden and crispy on the bottom (don’t stop cooking too soon!), about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook until the second side is golden and crispy.

Step 5

Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to give it time to set, then slice each quesadilla into 2 slices with a very sharp knife. Serve immediately, with your favorite salsa and/or hot sauce on the side.