Cheesy Sheet Pan Quesadillas

Instructions

1. Step
   Preheat the oven to 425°F and brush two large baking sheets liberally with butter. Set asside.
2. Step
   In a large bowl, whisk together the eggs and milk until well combined.
3. Step
   Place a nonstick skillet over medium-low heat and add the butter. Once melted, pour in the egg mixture. Allow the eggs to cook undisturbed for 1 minute. Then use a spatula to pull the eggs up and off the bottom of the pan. Let them cook again, undisturbed for another 30 seconds. Then pull the eggs from the bottom of the pan and stir. Continue cooking gently, stirring occasionally, until the eggs are creamy and just set. Season with salt and pepper.
4. Step
   Stir in the green onions and cheddar cheese. Remove from the heat and set aside to cool.

Salsa

1. Step
   In the meantime, in a medium bowl, combine the tomatoes, jalapeño, garlic, onion, cilantro, lime juice and vegetable oil. Season with salt and pepper. Cover and refrigerate until ready to serve.

Assembly

1. Step
   To assemble the quesadillas. Lay a tortilla flat on a work surface. Scatter some cheese evenly over the entire tortilla. Add about ⅓ cup of the scrambled egg mixture on one side of the tortilla. Top with a couple pickled jalapenos if using. Fold the other side of the tortilla over the eggs and press down gently. Transfer to the prepared sheet pan. Brush the top with some vegetable oil. Continue with the remaining tortillas
2. Step
   Bake on the middle rack for 4 minutes. Carefully flip the quesadillas with a spatula and bake for an additional 4–5 minutes, or until golden brown and crispy.
3. Step
   Transfer the quesadillas to a cutting board and cut into halves or thirds. Add sour cream into a serving bowl and top with salsa from earlier. Serve quesadillas with the sour cream salsa.