Heat a large skillet over medium heat. Add sausage, green pepper, and onion and cook, stirring occasionally, until veggies are soft and sausage is no longer pink. Remove to a plate. Don't even think about draining that delicious sausage fat!

Whisk together eggs and milk. Add to hot skillet and cook, stirring often, until eggs are scrambled and cooked through. Sprinkle with salt and pepper. Remove to a plate.

Swipe the skillet real quick with a paper towel to clean or grab a fresh skillet and heat it up. Place one tortilla shell in the pan. Place about a 1/2 cup of cheese, making sure to have a good ring of cheese around the outer rim. Eyeball the sausage mixture and add about a 1/4 cup of it to the tortilla shell, leaving a 1/2 in rim around the outside. Place the second tortilla shell on the top and press it around the edges, allowing the cheese to create a seal.

Cook until tortilla is warm, slightly crisp, and maybe has just a few dark spots. Check your cheesy seal (doesn't it look delicious?!) then carefully place your hand on the top side of the tortilla and flip it so the other side is facing down. Cook until spotted and hot. Repeat with remaining ingredients. (Makes 4 total).

Serve quesadillas on a plate and top with salsa, sour cream, and cilantro, or with a side of ketchup for dipping.