Avocado Breakfast Quesadilla

I hit a low point in my life at a dive bar a few days ago. My thought processes briefly considered hookin' on the street corner for Mexican food. Let me explain.

With my hand warming a cheap beer and my busy grad school brain cooling to a classic Queen tune, a massive cheese quesadilla crave-wave crashed over me.

Have you ever encountered an undulating gang of folded tortillas? It's scary, bro. And you can't fight it--quesadilla cravings hit as surely as the sun rises, the seasons change, and the likelihood that Paula Deen is attempting to deep-fry her morning bowl of cereal and milk.

Anywho, true to grad student form, I had no money. So my options were to go all Pretty Woman or go hungry.

Don't worry, Ma! I went hungry. And then I bounded to the grocery store for quesadilla fixin's the next day, innocently-earned teaching assistantship money in hand.

Avocado Breakfast Quesadilla     Serves: 1
1 large flour tortilla
1 egg, beaten
1 t. bacon bits
1/4 avocado, sliced
1 small green onion, sliced
1/4 cup cheddar cheese, grated
Salt and pepper
Sour cream and salsa, for dipping

1.) Coat a skillet with non-stick cooking spray and heat on medium. Add the beaten egg and a pinch of salt and pepper. Scramble with a spatula until cooked.
2.) Lay the cooked egg on one side of the tortilla. Add the avocado, green onion, and cheddar cheese to the same side. Fold over the tortilla.
3.) Wipe out the same skillet and add more cooking spray. Heat over medium-high, then add the quesadilla. Cook until one side is golden, then flip and allow the remaining side to crisp. Serve with sour cream and salsa.