Breakfast Quesadilla
March 08, 2020
These breakfast quesadillas are a quick and easy breakfast option that can be made in one skillet pretty quickly. I like to use chorizo, as the oil will brown the outside of the tortilla nicely if you grill them in the same pan, but this will also work with other meats like bacon, ham, or other sausages. For a healthier option you can use spinach or beans.
You can also experiment with different tortillas, like corn. I find this to be a very forgiving and flexible recipe and I try variations on it all the time!
Ingredients
- 250 milliliters (about 3 medium sized eggs) egg
- 4 ounces chorizo
- 3 ounces cheese (cheddar, jack, or any mix), shredded
- salt
- butter
- 2 8-inch tortilla
Equipment
- Frying Pan
- Spatula
Instructions
- Scramble the eggs in a beaker with a pinch of salt and set aside.
- Heat a teaspoon of butter in the skillet over medium heat.
- Add half of the chorizo- if it is in casing, remove the casing. Break up the chorizo with a back of a spoon and brown for about 3 minutes.
- Lower the heat to low and add half of the egg mixture (about 125 ml) and stir to combine the egg and chorizo. Let sit for about a minute to set.
- Scatter with half of the cheese.
- Cover with a tortilla. Press down with your hand carefully to spread the ingredients out evenly under the tortilla and allow the melting cheese to bind the egg mixture with the tortilla. After about 30 seconds, when they are secure, lift the edge of the frying pan and flip the tortilla in your hand.
- Fold the tortilla in half and place one side down on the frying pan.
- Dust with salt and use a spatula to press down on the quesadilla. Return heat to medium and heat for 2 minutes.
- Flip and cook the other side of the quesadilla for another two minutes. The outside of the tortilla should be spotted golden brown and crispy.
- Transfer to a cutting board, and then repeat the process with the remaining ingredients to make the other quesadilla.
- Cut the quesadillas into triangles with a sharp knife and serve immediately with cilantro, sour cream, or salsa to taste.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.