In a skillet, sauté the onion and garlic until softened but not browned. Add the hot dogs, tomato, and cilantro, and cook for 2 minutes.

Add the eggs and stir until they are scrambled and set. Lay the tortillas out on a work surface. Sprinkle mozzarella cheese over the bottom half of each tortilla. Spoon the scrambled eggs and hot dog mixture over the cheese, then top with more mozzarella cheese.

Fold the tortillas in half to form a half-moon shape. Heat a skillet and toast the quesadillas on both sides until golden brown. If you like, add a little oil to the skillet. Cut the quesadillas into triangles. Serve with small bowls of guacamole or mashed avocado, pico de gallo, salsa, or hot sauce.