The Morning Fold Recipe

Cook chorizo

Heat a small skillet over medium heat. Add 1 tsp vegetable oil and swirl. Add the loose chorizo, breaking it up with a spatula. Cook, stirring, until fully cooked and browned and most of the fat has rendered, about 6–8 minutes.

Season the cooked chorizo with 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust lightly — chorizo is usually well seasoned so use salt sparingly.

Remove pan from heat. Let chorizo cool 1–2 minutes, then stir in 3 oz shredded white American cheese and 1 oz additional shredded meltable cheese so it becomes a cohesive, slightly melty mixture. Keep warm.

Roast the roma tomatoes, quartered onion piece, garlic clove (unpeeled), and jalapeño on a dry skillet or under the broiler until charred and softened, about 6–8 minutes turning occasionally. You can also char on a gas flame.

Peel garlic, place roasted tomatoes, onion, garlic, and jalapeño into a blender or small food processor. Add 1 tsp fresh lime juice and 1/4 tsp kosher salt. Pulse briefly until mostly smooth but with some texture (or to desired consistency).

Taste and adjust seasoning. Optionally whisk in 1/2 tsp vegetable oil for sheen and roundness. Keep at room temperature; can be made ahead and cooled.

In a small bowl combine 1/2 diced roma tomato, 1/4 small diced white onion, and 1 tbsp chopped cilantro. Add 1/2 tsp fresh lime juice and 1/8 tsp kosher salt. Stir and let sit 5–10 minutes to marry flavors. Set aside.

Preheat a large nonstick skillet or griddle over medium-low to medium heat so the tortillas warm through and the cheese melts without burning.

Butter one side of each flour tortilla lightly (use about 1 tsp butter total split between the two tortillas) or brush the skillet with the butter/oil. Place a tortilla buttered-side down on the skillet.

Spoon half of the warm chorizo & cheese mixture onto one half of the tortilla in a semicircle, leaving a 1/2 inch border. Fold the tortilla in half over the filling to make a mini quesadilla. Repeat with the second tortilla and remaining filling so you have two mini quesadillas.

Cook each folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Transfer to a cutting board and let rest 1 minute. Cut each into two wedges if desired.

In a clean nonstick skillet, melt 1 tsp butter or heat 1 tsp oil over medium-low. Crack 2 large eggs and fry sunny-side-up: cook until whites are set but yolks remain runny, about 3–4 minutes. If needed, cover pan briefly for the last 30–60 seconds to ensure whites are fully set without overcooking yolks.

Season eggs lightly with a pinch of kosher salt and 1/16 tsp freshly ground black pepper.

To plate: place two mini quesadilla halves (or four wedges) on a plate. Spoon 1–2 tablespoons salsa rojo over the top and add 1–2 tablespoons pico de gallo to the side or on top. Gently place a sunny-side-up egg atop each quesadilla. Garnish with microgreens or a few cilantro leaves.

Serve immediately so the runny yolk can be broken over the quesadilla fillings.