Heat a non-stick skillet over medium heat and add a small amount of butter or oil.

Crack the egg into the pan and cook sunny-side up or over easy, seasoning with salt and pepper.

Remove the egg carefully once the whites are set but the yolk remains runny.

Lay one tortilla flat and sprinkle half the shredded cheeses evenly over one half.

Season the cheese lightly with salt and pepper.

Place the cooked egg on top of the cheese-covered half.

Fold the tortilla over the egg to create a half-moon shape.

Heat a clean skillet over medium heat and add butter or oil.

Place the folded quesadilla in the skillet and press down gently with a spatula.

Cook for 2-3 minutes until the bottom is golden and crispy.

Carefully flip and cook the other side until golden and the cheese is melted.

Remove from heat and let rest for a minute before slicing.

Cut the quesadilla into wedges using a sharp knife or pizza cutter.

Serve warm with optional toppings like salsa, sour cream, avocado, or cilantro.