Drain the green chiles well. Add them to a bowl with the shredded cheese and chopped cilantro, and stir until everything is evenly mixed.

Cook the four large eggs over easy (or your favourite method) in a large skillet.

Spread ¼ of the cheese and chile filling over half of each tortilla, then top each with an egg. Fold the tortillas closed to make a half circle.

Cook two quesadillas at a time in the large skillet over medium heat until the outsides are golden brown and crispy and the cheese is melted inside (cook on each side). Cut each quesadilla in half or into thirds to form triangles. A pizza cutter works well for this job.

Serve hot.