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Preheat oven to 250 degrees F. and place a rack on a baking sheet. Line rack with two layers of paper towels to keep the first quesadillas warm while the rest is cooking.
Heat two tablespoons of oil in a medium skillet over medium high heat. Add potatoes and season to taste with pepper and salt. Sauté until crisped outside and tender inside, and then add green onions and chilies. Cook for thirty additional seconds, then remove to small bowl and toss with spices. Keep warm.
Heat one tablespoon of oil in a small nonstick pan over medium heat, add eggs, plus salt, and pepper to taste. Scramble until cooked through but soft, then cut into small pieces. Keep warm with potatoes.
Using a skillet that will fit an entire tortilla, heat three tablespoons of oil over medium high heat until hot but not smoking. Place a tortilla in the pan and immediately put one fourth of cheese onto its surface. Add a quarter of the potato mixture and a quarter of the eggs, plus a sprinkle of cilantro, then fold tortilla in half with tongs and lift out of skillet. Allow additional oil to run into the pan. Keep warm in oven. Repeat with additional tortillas, adding oil when necessary.
Mix limejuice, sour cream, and milk to produce a thin mixture that can be drizzled. To serve, garnish with guacamole and salsa, drizzle with sour cream and sprinkle with cilantro. Serve immediately.
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