Grill the breakfast sausage and slice them in ½ inch slices.
Sauté the sweet pepper and onions in a skillet till for 3 to 4 minutes, add the tomato wedges and hot sauce and finish it with salt & pepper to taste. Set aside and keep warm.
Melt 1 oz of the butter in a Teflon sauté pan and scramble the eggs over low heat, just before the eggs start drying, add the rest of the butter and melt it with the eggs. Add salt and pepper to taste.
Place a skillet over dry heat. Place a tortilla on the skillet and place one eight of the scrambled eggs, 1/8 of the vegetables and the sausages and one spoon of sour cream on the middle of the tortilla. Than place the cheese on top and fold the tortilla to form the quesadilla. Cook one more minute on each side and keep them warm in the oven.
Repeat with the remaining ingredients.
Place 2 quesadillas on a plate and serve them with fresh salsa and guacamole.
Sprinkle the dish with the chopped cilantro and serve immediately.
Rosanna Montalvan, Head Waitress