This recipe for omelets quesadilla is doubly zippy. It takes only about 40 seconds from the time the egg mixture hits the pan to turning each finished omelet onto a plate. And the cheese and chile filling is sure to wake up tired taste buds.
Combine 8 eggs and 1/2 cup water until blended. For each omelet heat 1 tablespoon butter or margarine in 7- to 10-inch skillet over medium-high heat until butter just begins to sizzle. Pour in 1/2 cup egg mixture (mixture should set immediately at edges). With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
While top is still moist and creamy-looking, fill with 1/4 cup shredded taco-seasoned cheese and 2 tablespoons chopped and drained green chiles. With pancake turner, fold omelet in half or roll and invert onto plate with quick flip of the wrist or slide from pan onto plate. Repeat with additional 3 tablespoons butter, 1 1/2 cups egg mixture, 3/4 cup cheese and 6 tablespoons chiles. Makes 4 servings.