Chorizo & Egg Quesadilla Recipe

Preparation Directions

1. 1

   Prepare the Salsa

   Preheat your oven to 400°F (200°C). Cut the tomatoes and red onion in half, place them on a baking sheet, and roast in the oven for 20 minutes or until softened and slightly charred. Let cool, then blend with cilantro, lime juice, and salt until smooth.

2. 2

   Make the Chile-Garlic Mayo

   In a bowl, mix mayonnaise with minced garlic and chili paste. Adjust seasoning to taste.

3. 3

   Cook the Chorizo and Eggs

   In a skillet, heat olive oil over medium heat. Add chorizo and cook until browned, about 5 minutes. In a bowl, whisk the eggs and pour them into the skillet, stirring gently until scrambled and cooked through.

4. 4

   Assemble the Quesadilla

   On a tortilla, layer the chorizo and egg mixture, then sprinkle with shredded cheese. Top with another tortilla. Cook in the skillet over medium heat until the tortilla is golden and the cheese is melted, about 3-4 minutes per side.

5. 5

   Serve

   Cut the quesadilla into wedges and serve with roasted tomato salsa and chile-garlic mayo on the side.