Christmas Breakfast Quesadillas | Oregonian Recipes

Ingredients

• 3/4 cup vegetable or olive oil (divided)
• 2 large or 3 small Yukon Gold potatoes, peeled and cut into 1/4-inch dice
• Salt and freshly ground black pepper
• 6 green onions, chopped, white and light green parts only
• 1 4-ounce can mild chopped green chiles, drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pimentón de la Vera (optional; see note)
• 4 to 6 eggs, beaten well
• 4 large flour tortillas
• 2 cups shredded cheese (I like a mix of sharp cheddar and Monterey jack)
• 1/2 cup roughly chopped fresh cilantro leaves (divided)
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice
• 1 to 2 teaspoons milk
• 1 cup of your favorite salsa
• 1 cup guacamole (homemade or from the refrigerator case)