Place a flour tortilla flat on the workspace. Use a sharp knife or kitchen shears to cut a single line from the center to the edge of the tortilla. Rotate the tortilla, if needed, so that the cut line is pointed straight down.

Imagine the tortilla divided into four quadrants - the first quadrant being the one directly to the left of the cut, and then moving clockwise to quadrant 2, 3, and 4.

In quadrant 1, place 2 pieces of bacon, breaking them into pieces if needed to fit in the triangular area of the quadrant.

In quadrant 2, place 1/4 of the scrambled eggs (estimate about 1 egg per quesadilla if adjusting the number of servings).

In quadrant 3, sprinkle 1⁄4-1⁄2 cup of one of the cheeses.

In the final quadrant (to the right of the slice line), sprinkle 1⁄4-1⁄2 cup of the other cheese.

To fold up the quesadilla, flip quadrant 1 up on to quadrant 2. We put the bacon in the first quadrant

because it is easiest to keep it tucked in when folding up that section.

Continue folding the quesadilla in a clockwise direction until it is folded into a compact triangle.

In a medium saucepan, melt a dab of the butter over medium heat. Use a spatula to scoop under the

folded quesadilla and lift it gently into the pan, being careful not to let the cheese spill out. (One layer of cheese will be on the bottom of the folded quesadilla and the other layer of cheese will be on top.

Cook the quesadilla over medium or medium-low heat until the quesadilla is browned and the cheese on that side is melted.

Carefully, flip the quesadilla (either add a bit more butter to the pan or spread a bit of butter on to the side that is face up before you flip it over).

Continue cooking until the quesadilla is browned on both sides.

Repeat these steps to cook the remaining quesadillas.