1. Wash and wipe clean the mushroom. Slice them thinly.
2. Slice the spring onions.
3. Heat garlic butter in nonstick frypan. Once melted, add onions and mushrooms. Stir fry till mushrooms wilt and water released by mushrooms evaporates. Cool the mixture.
4. Beat eggs with half & half, salt, pepper, and little bit of hot sauce.
5. Combine mushroom mixture with eggs. Beat well. Add this mixture to the pan and let it set. Once the edges start getting firm, move the egg mixture towards the center of the pan while lifting the pan at an angle.
6. Repeat similar movement till the egg is scrambled. Switch off gas and remove from heat.
7. Heat the tortillas for 30 seconds on either sides on a thick bottomed pan or tawa.
8. Remove to a plate. Keep the pan heating still. Quickly spread grated cheese all over one tortilla followed by the egg mixture. Spread it out evenly. Again top this mixture with more grated cheese.
9. Cover with the remaining tortilla. Add little garlic butter on the pan and spread it with pastry brush. Place the Quesadilla carefully on the pan.
10. With a help of flat spatula, press it down gently till the bottom looks crisp enough. Spread garlic butter on the open surface of tortilla and then flip it.
11. Roast this side too till crisp. Remove to a serving plate and cut it in 4 quarters. Serve with guacamole.
For GUACAMOLE: Cut avocado in half. Scoop out the flesh in a bowl, discarding the pith.
Combine all the remaining ingredients with the avocado and mash it well.