Thai-Style Scrambled Egg Quesadilla

Whisk eggs with nam pla and half the chili sauce. The fish sauce adds that umami depth — trust me on this.

Scramble eggs in a non-stick pan over medium-low heat until just set but still creamy. Remove from heat.

Heat one tortilla in a dry skillet until warm and slightly puffed. Flip once.

Sprinkle half the cheese on the tortilla, add scrambled eggs, then remaining cheese. Top with cilantro.

Place second tortilla on top. Flip carefully and cook until bottom tortilla is golden and cheese melts, about 2 minutes. (Press gently with spatula to help cheese melt)

Slide onto plate, cut into wedges. Drizzle with remaining chili sauce.