Breakfast Quesadilla Recipe

Cook chorizo

Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon oil. Add crumbled chorizo and cook, breaking up with a spatula, until browned and cooked through, about 5–7 minutes. If using very fatty chorizo, drain excess fat on paper towels and return to skillet if needed to crisp slightly. Transfer chorizo to a bowl and set aside.

Warm and roast chiles (if not already roasted)

If using fresh poblano/Anaheim chiles that are not roasted, roast over a gas flame or under a broiler until blackened on all sides, about 6–8 minutes, turning. Place in a bowl and cover for 10 minutes to steam, then peel, seed and slice into strips. Alternatively use jarred roasted chiles, drained and sliced.

Warm corn & beans

In the same skillet used for chorizo, add remaining 1 tablespoon oil and the corn. Cook 2 minutes until warmed and slightly golden. Add rinsed black beans and cook 1–2 minutes to heat through. Season with a pinch of salt and pepper. Transfer to the bowl with chorizo and roasted chiles and stir to combine.

In a medium bowl, whisk together eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper until just combined and slightly frothy.

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter or oil and let melt. Pour in the egg mixture. Let set for a few seconds, then gently push eggs from the edges toward the center with a spatula, forming soft curds. Stir occasionally until eggs are just set but still moist, about 3–4 minutes. Remove from heat immediately to avoid overcooking.

Fold half of the cooked chorizo-corn-bean-chile mixture and half of the chopped cilantro into the scrambled eggs. Taste and adjust seasoning with remaining salt and pepper if needed. Keep warm.

Heat a clean large skillet or griddle over medium heat. Lightly butter one side of a flour tortilla (about 1/2 tablespoon) and place the buttered side down on the skillet.

On the exposed top side of the tortilla, sprinkle a quarter cup each of cheddar and Monterey Jack cheese (about 1/2 cup total), leaving a 1/2-inch border. Spoon 1/4 of the scrambled egg and chorizo mixture evenly across one half of the tortilla. Top with about 2 tablespoons of the additional chorizo-corn-bean-chile mixture if desired and a small pinch of chopped cilantro.

Fold the tortilla in half over the filling and press gently with a spatula. Cook until the bottom is golden and crisp, about 2–3 minutes, then carefully flip and cook the other side until the cheese is melted and the tortilla is golden, another 2–3 minutes. Transfer to a cutting board and let rest 1 minute before slicing into 3 wedges.

Repeat assembly and cooking with remaining tortillas and fillings (makes 4 quesadillas total). Add more butter to the skillet as needed between quesadillas.

Cook hash browns according to package instructions or in a skillet: heat 1–2 tablespoons oil in a large skillet over medium-high heat, add grated or frozen hash browns in an even layer, press down, and cook without stirring until the underside is crisp and golden, 5–7 minutes. Flip and crisp the other side 4–5 minutes. Season with salt and pepper and keep warm.

Warm guacamole, sour cream and salsa in small bowls. Arrange 1 quesadilla per plate (3 wedges) with about 3/4 cup hash browns, a generous spoonful (about 1/4 cup) each of guacamole, sour cream and salsa. Garnish with extra cilantro leaves and a lime wedge for squeezing.

Serve immediately while quesadillas are hot and cheese is melty.