In large sauté pan, sauté green onions and jalapeño in 3/4 cup butter. In large bowl, whisk eggs, milk and cumin. Pour egg mixture into sauté pan and cook until eggs are cooked through. Remove from heat; stir in salt and pepper. Melt butter on griddle over medium heat. Place half the tortillas on griddle and top with 1/2 the cheese, the egg mixture, remaining cheese and tortillas. Cook until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve topped with salsa and DairyPure® sour cream.