Breakfast Quesadilla Recipe

Time30m

Serves2

Two eggs scrambled with chorizo, green onions, avocado, jack and cheddar cheese in a flour tortilla with sour cream, served with hashbrowns

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Ingredients

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1
Scramble the Eggs
In a bowl, crack the eggs and whisk them until well combined. Season with salt and pepper if desired.
2
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Break it up into small pieces as it cooks.
3
Add Eggs and Green Onions
Add the whisked eggs to the skillet with the chorizo. Stir occasionally and cook until the eggs are scrambled and cooked through, about 3-4 minutes. Add chopped green onions and mix well.
4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice or mash the avocado as preferred.
5
Combine the Cheeses
In a separate bowl, combine the jack and cheddar cheese.

6
Fill the Tortilla
Place a flour tortilla on a clean surface. Spread half of the cheese mixture on one half of the tortilla. Add a generous portion of the chorizo and egg mixture on top of the cheese, followed by slices or mash of avocado. Top with the remaining cheese mixture.
7
Cook the Quesadilla
Fold the tortilla in half to cover the filling. Heat a skillet over medium heat and add a little oil or butter. Place the quesadilla in the skillet and cook for about 3-4 minutes on each side until golden brown and the cheese has melted.

8
Cook the Hashbrowns
In the same skillet or a separate one, cook the hashbrowns according to package instructions until crispy and golden brown. Season with salt and pepper.

9
Serve the Quesadilla
Cut the quesadilla into wedges and serve hot with a dollop of sour cream on the side and the crispy hashbrowns.