Guacamole gets folded into scrambled eggs for a fast, creamy filling that suits a weeknight when energy is low. Flour tortillas toast in a hot pan until crisp at the edges and turn melting and mild, ready for salsa and sour cream on the side.

Serves 2. 20 minutes, 15 at the stove.

About 1100 calories a serving, 49 g protein, 56 g carbohydrate, 76 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 4 eggs into a bowl and whisk with a pinch of salt and pepper. Heat 1 tablespoon butter in a large skillet over medium heat and pour in the eggs, stirring often until they are just set but still soft, about 3 minutes. Fold in the medium container of guacamole until streaked through.5 min
2. Slide the eggs onto a plate. Wipe the skillet clean with a paper towel and return it to medium-high heat with the remaining 1 tablespoon butter. When the butter foams, place a flour tortilla in the pan and let it toast until light brown at the edges, about 2 minutes.2 min
3. Spread half the egg and guacamole mixture on the toasted tortilla, sprinkle 1/4 cup of the shredded cheddar over it, then fold the tortilla in half. Cook for another minute until the cheese begins to melt, then slide it onto a plate. Repeat with a second tortilla and the remaining filling and cheese.3 min
4. Wipe the skillet and butter it lightly one more time, then repeat with the last 2 tortillas and toppings if you want to make extra quesadillas, or cut and serve what you have immediately.

Note Swap shredded rotisserie chicken for the eggs if you have it. Keep leftovers covered in the fridge for one day and reheat in a dry skillet. Serve with sour cream and salsa on the side, or pass lime wedges and hot sauce.