Heat a large skillet over medium heat.
Place the cheese evenly on one tortilla then drizzle with your favorite hot sauce.
Top with the remaining tortilla and place into the hot skillet.
Cook until golden brown, about 3 minutes, before flipping over and cooking the other side for 2 minutes or until golden brown.
Remove from the skillet and place on a cutting board. Cut into four wedges and place on a plate.
Once the quesadilla is cooking on the second side, heat a small skillet that is coated with cooking spray over medium heat.
Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste.
Once the white of the egg is no longer transparent, add a tablespoon of water to the pan and cover with a lid.
Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.
Serve the steamed egg on top of the quesadilla then top with avocado slices, green onion, diced tomato, and fresh cilantro. Serve immediately. Enjoy.