2 large flour tortillas, any type
4 large or extra-large eggs
2 tsp milk (any kind; I use skim milk)
1/4 cup grated cheese (cheddar, Monterey Jack or pepper jack)
1-1/2 tsp finely chopped canned green chile peppers, or more to taste
1-1/2 tsp finely chopped onion
Pinch of kosher salt
Pinch of fresh black pepper
Heat a nonstick skillet over medium heat. Toast the tortillas in the dry skillet for 1-2 minutes on each side, until just starting to brown. Set out on serving plates.
In a bowl, whisk together the eggs. Then add the cheese, chiles, onion, salt and pepper. Stir to combine.
Remove the skillet from heat, and spray with cooking spray. Reduce heat to low. Pour in the egg mixture and cook, stirring gently, for 3-4 minutes, until the eggs are set as firmly as you like them. Place half of the cooked egg mixture on top of each tortilla. Roll, and serve, with green or red Tabasco® or other hot sauce on the side.