Protein Packed Breakfast Quesadilla with Chipotle Sauce

Add the eggs, cottage cheese, salt and pepper in a blender. Blend until smooth.
Make the chipotle sauce in, add all the ingredients into a food processor and blend until smooth. Set aside or refrigerate in an air tight container until ready to serve with the quesadilla.
Heat some butter or oil into a medium skillet over medium heat. Add the diced onion and jalapeno. Sautee for 5-7 minutes or until the vegetables are soft. Remove half of the vegetables and reserve for a second quesadilla if making two.
Reduce the heat in the skillet to medium-low and pour in half of the egg mixture. Place the tortilla directly over the eggs.
Cook until the eggs have fully set. Once cooked, flip, turn up the heat to medium and cook until the tortilla is crispy and golden brown. Add a generous layer of shredded cheese to one side, and fold the tortilla in half. Remove from the skillet. To make the second quesadilla, add the remaining vegetables back into the skillet and repeat the set steps.
Serve with the chipotle sauce, avocado, and cilantro (or any other favorite add-ons you love).