Breakfast Quesadilla Recipe

Cook chorizo

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon canola oil. Add the raw chorizo (remove from casing) and break it up with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving most of the fat in the pan.

Sauté vegetables

Keep the skillet over medium heat. Add the diced green pepper and diced onion to the pan with the remaining fat (add a touch more oil if pan is dry). Sauté until softened and edges begin to brown, about 4–5 minutes. Season with a pinch of salt and pepper. Transfer vegetables to the bowl with the cooked chorizo and stir to combine.

Scramble eggs

Crack the eggs into a bowl, add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until blended and slightly frothy. Wipe the skillet clean and reduce heat to low–medium. Add 1 teaspoon butter or a small splash of oil. Pour the egg mixture into the skillet and let it set briefly at the edges. Gently stir and fold the eggs, pushing them from the edges to the center, until soft-cooked but still slightly moist, about 2–3 minutes. Remove from heat. Fold the cooked chorizo and sautéed vegetables into the scrambled eggs until combined.

Preheat a clean large skillet or griddle over medium-low heat. Lightly butter one side of a tortilla (about 1/2 tablespoon). Place the tortilla butter-side-down in the skillet.

On the unbuttered side of the tortilla (facing up), sprinkle about 3/8 cup (roughly 1/2 cup minus 2 tbsp) shredded cheddar leaving a 1/2-inch rim. Spoon about 1/4 of the chorizo-egg-vegetable mixture over the cheese, spreading it evenly but leaving the rim. Sprinkle another 2–3 tablespoons of cheddar on top of the filling. Optionally add a spoonful (about 1 tablespoon) of corn salsa for texture.

Top with a second tortilla, butter the top tortilla lightly (butter-side-up). Cook for 2–3 minutes, pressing gently with a spatula, until the bottom is golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook an additional 2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute. Repeat assembly and cooking to make the remaining 3 quesadillas.

Slice each quesadilla into 3 or 4 wedges using a sharp knife or pizza cutter. Keep warm in a low oven (200°F / 95°C) on a baking sheet if making multiple batches.

Divide quesadilla wedges onto plates. Serve with a dollop (about 3 tablespoons) of sour cream per serving, a spoonful (about 3 tablespoons) of pico de gallo, and 1–2 tablespoons corn salsa. Garnish with chopped cilantro and a lime wedge if desired. Squeeze lime over quesadillas just before eating.

Optional: For a creamier sour cream topping, stir 1 teaspoon lime juice and a pinch of salt into the sour cream before serving.