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Savory Breakfast Quesadilla Recipe with Spicy Chorizo and Cheese Made Easy

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A quick and flavorful breakfast quesadilla featuring spicy chorizo, melted cheese, and scrambled eggs, perfect for busy mornings or lazy brunches.

Ingredients

Scale
  • 8 ounces spicy Mexican-style chorizo, casing removed and crumbled
  • 4 large flour tortillas (about 10 inches each)
  • 1½ cups shredded cheese (mix of sharp cheddar and Monterey Jack)
  • 4 large eggs, beaten
  • ½ small white or yellow onion, finely chopped
  • 1 small jalapeño, seeded and diced (optional)
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • A handful of chopped cilantro (optional)
  • Sour cream or salsa for serving

Instructions

  1. Heat 1 tablespoon of olive oil or butter over medium heat in a skillet. Add crumbled chorizo and cook for 5–7 minutes, breaking it apart until fully browned and slightly crispy. Drain excess fat if needed and set aside on a paper towel-lined plate.
  2. In the same skillet, add chopped onion and jalapeño (if using). Cook over medium heat for 3–4 minutes until softened and fragrant. Remove from heat.
  3. Beat eggs with a pinch of salt and pepper in a bowl. Pour into the skillet and scramble gently over medium-low heat until just set but still moist, about 2–3 minutes. Remove from heat.
  4. Lay one flour tortilla flat. Sprinkle about ¼ cup shredded cheese evenly over half the tortilla. Layer a quarter of the cooked chorizo, some sautéed onions and jalapeños, and a portion of scrambled eggs. Top with another ¼ cup cheese, then fold the tortilla in half to enclose the filling.
  5. Heat remaining 1 tablespoon of oil or butter in the skillet over medium heat. Place the folded quesadilla in the pan and cook for 3–4 minutes on each side, pressing gently with a spatula, until golden brown and crispy and cheese is melted. Repeat with remaining tortillas and filling.
  6. Cut each quesadilla into wedges. Garnish with chopped cilantro and serve warm with sour cream or salsa.

Notes

If quesadilla browns too quickly before cheese melts, lower heat and cover pan for 1-2 minutes to trap heat. Drain excess fat from chorizo to avoid soggy quesadillas. Use moderate heat and press gently while cooking for even crispiness. Can swap flour tortillas for corn or gluten-free wraps. For dairy-free, use vegan cheese and skip sour cream or use dairy-free alternatives.

Nutrition

Keywords: breakfast quesadilla, spicy chorizo, melted cheese, quick breakfast, brunch recipe, savory quesadilla

Find it online: https://emmayum.com/savory-breakfast-quesadilla-recipe-with-spicy-chorizo-and-cheese-made-easy/