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!

  • 2 servings
  • 5 mins
  • 10 mins
  • 15 mins
  • Ingredients

    • 3 medium eggs
    • 4 ounces chorizo
    • 3 ounces cheese (cheddar, jack, or any mix), shredded
    • to taste salt
    • 2 tsp butter
    • 2 8-inch tortillas
    • for garnish cilantro, optional
    • for garnish sour cream, optional
    • for garnish salsa, optional

    Equipment

    Instructions

    1. In a small bowl, whisk the eggs with a pinch of salt and set aside.
    2. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat.
    3. If your chorizo is in a casing, remove it. Add half of the chorizo to the skillet, break it up with a spoon, and cook until browned, about 3 minutes.
    4. Lower the heat, add half of the egg mixture, and stir to combine with the chorizo. Let it cook for about a minute until the egg begins to set.
    5. Sprinkle with half of the shredded cheese.
    6. Place an 8-inch tortilla on top and press down gently to adhere it to the filling. After 30 seconds, use a large spatula to carefully flip the entire quesadilla.
    7. Fold the quesadilla in half in the skillet.
    8. Increase the heat to medium and cook for 2 minutes per side, pressing down with a spatula, until the tortilla is golden brown and crispy.
    9. Transfer to a cutting board and repeat the process with the remaining ingredients to make the second quesadilla.
    10. Cut the quesadillas into triangles and serve immediately with optional cilantro, sour cream, or salsa.

    This recipe was adapted from:

      Written by Will Chiong who lives and works in New York building useful things.