1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a paper towel–lined plate to drain. Once cooled, crumble it into smaller pieces.

2. In a medium bowl, whisk the eggs with salt and pepper until fully combined.

3. Heat the butter in the same skillet over medium heat. Once melted, pour in the eggs and scramble until just set. Remove from heat.

4. Lay a tortilla flat on a clean surface. Sprinkle one-fourth of the shredded cheese on one half of the tortilla.

5. Layer one-fourth of the scrambled eggs and crumbled bacon on top of the cheese.

6. Fold the tortilla over to cover the fillings, creating a half-moon shape.

7. Repeat steps 4-6 with the remaining tortillas and fillings.

8. Heat a non-stick skillet over medium heat. Carefully place the folded quesadillas in the skillet, cooking for 2–3 minutes on each side or until the tortillas are golden brown and the cheese is melted.

9. Remove the quesadillas from the skillet, allow them to cool slightly, then cut each into thirds or quarters.

10. Optional: Garnish with hot sauce, chopped green onions, or fresh cilantro before serving.