If your griddle is not a non-stick, lightly spray with non-stick cooking spray. Heat your griddle on medium-low heat.
Place one of the tortillas/wraps on the hot griddle. Top with 1/2 of the cheese, spreading evenly to edges. Once the cheese is melted, remove from the griddle to a small cookie sheet. Repeat process with the remaining tortilla. Do not stack the tortillas prior to assembly.
In a small bowl, add eggs and whisk to blend.
In a non-stick frying pan over low heat, cook eggs until eggs are thickened but still moist. Remove from heat and spread cooked eggs over the top of one (1) of cheese-topped tortillas. Sprinkle bacon pieces over the eggs on the tortillas. Cut the green chiles into thin strips and place on top of the bacon.
Reheat your griddle and lightly spray with non-stick cooking spray if needed.
Place remaining cheese-topped tortilla, upside down (cheese side down) on top of the tortilla with the scrambled eggs. Place entire tortilla stack onto the hot griddle and cook until golden brown and crispy. Carefully turn and cook the other side until golden brown and crispy. Remove from heat and place onto a cutting board. Using a sharp knife, cut cooked tortilla into four (4) section. Place on serving plates and serve with sour cream and salsa.
Makes 4 servings.
* You can use purchased tortillas or learn how to make Flour Tortillas.
** Canned green chiles may be substituted
Breakfast Quesadillas Recipe: https://whatscookingamerica.net/Eggs/BreakfastQuesadilas.htm