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1
Heat half of the butter in a skillet on medium-high heat. Add your red onion and saute until cooked to your liking, about 2-3 minutes. Transfer from your skillet to a plate and set aside. Combine your eggs, milk and black pepper in a bowl and beat until everything is combined.
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2
Add the egg mixture into the same skillet that you cooked the onions in, and scramble until eggs are cooked through to your liking. Remove eggs from skillet to a separate plate and set aside.
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3
Melt the remaining butter in your skillet now on medium and add as many flour tortillas as you can without them overlapping. My skillet was pretty small, so I was only able to do 1 at a time.
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4
To assemble the quesadillas, you'll layer your cheeses, eggs, onions, hot sauce and basil leaves onto the tortilla in even layers. So top 2 tortillas with half of the ingredients in even layers, then add your top tortilla (you'll need two tortillas for every 1 quesadilla).
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5
Allow the first side to brown (it should be done browning by the time you're finished assembling them), then carefully flip the quesadilla and allow the other side to brown. This should only take a minute or two.
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6
Remove from skillet then slice into wedges using a pizza cutter. Enjoy!
