📝 About This Recipe
Elevate your morning routine with this golden, crispy breakfast quesadilla that perfectly marries Mexican-inspired flavors with classic comfort. Featuring fluffy scrambled eggs, spicy chorizo, and a molten blend of melted cheeses, this dish offers a satisfying crunch and a rich, savory interior. It is the ultimate handheld breakfast, designed to be dipped into cool lime crema and zesty salsa for a vibrant start to your day.
🥗 Ingredients
The Filling
- 8 pieces Large Eggs (beaten well)
- 6 ounces Mexican Chorizo (casing removed)
- 1/2 cup Red Bell Pepper (finely diced)
- 3 pieces Green Onions (thinly sliced)
- 2 tablespoons Heavy Cream (for extra fluffy eggs)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Unsalted Butter
The Assembly
- 4 pieces Flour Tortillas (10-inch burrito size)
- 1.5 cups Shredded Monterey Jack Cheese (freshly grated for better melting)
- 1 cup Shredded Sharp Cheddar Cheese
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Vegetable Oil (for frying)
Zesty Lime Crema
- 1/2 cup Sour Cream
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/8 teaspoon Garlic Powder
👨🍳 Instructions
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1
In a small bowl, whisk together the sour cream, lime juice, and garlic powder to create the Zesty Lime Crema. Set aside in the refrigerator to let the flavors marry.
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2
In a large mixing bowl, whisk the eggs with the heavy cream, salt, and black pepper until no streaks of white remain and the mixture is slightly frothy.
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3
Place a large non-stick skillet over medium-high heat. Add the crumbled chorizo and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned and slightly crispy.
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4
Add the diced red bell pepper to the skillet with the chorizo. Sauté for 3 minutes until the peppers are tender-crisp. Remove the chorizo and pepper mixture from the pan and set aside on a plate lined with paper towels.
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5
Wipe the skillet clean and reduce heat to medium-low. Melt the butter in the pan.
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6
Pour in the egg mixture. Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds. When the eggs are about 80% cooked (still slightly wet), stir in the green onions and the cooked chorizo mixture.
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7
Remove the egg mixture from the heat immediately. This prevents the eggs from becoming rubbery during the second cooking phase.
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8
Lay a tortilla flat. Sprinkle a generous layer of both cheeses over the entire surface. Spread 1/4 of the egg and chorizo mixture over one half of the tortilla.
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9
Sprinkle a little fresh cilantro over the eggs and fold the tortilla in half to create a semi-circle.
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10
Clean the skillet again and add 1/2 tablespoon of vegetable oil over medium heat. Place the folded quesadilla in the pan.
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11
Cook for 2-3 minutes per side, pressing down lightly with a spatula, until the tortilla is golden brown and the cheese is completely melted and acting as 'glue'.
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12
Repeat with the remaining tortillas and filling. Keep finished quesadillas in a warm oven (200°F) if cooking in batches.
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13
Let the quesadillas rest for 1 minute before slicing into wedges with a sharp knife or pizza cutter.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth, gooey melt. Don't overcook your eggs in the first step—they should be slightly underdone because they will continue to steam inside the quesadilla. For a vegetarian version, swap the chorizo for seasoned black beans or soyrizo. If your tortillas are stiff, microwave them for 10 seconds between damp paper towels to make them pliable before folding. Use a cast-iron skillet if available for the most even browning and a superior 'shatter-crisp' tortilla texture.
🍽️ Serving Suggestions
Serve with a side of fresh Pico de Gallo or your favorite chunky salsa. Pair with a chilled Hibiscus Iced Tea or a spicy Bloody Mary for a weekend brunch. Add a few slices of ripe avocado or a dollop of chunky guacamole on top. Serve alongside a small pile of crispy home fries or hash browns for a hearty feast. Drizzle the Lime Crema in a zigzag pattern over the wedges for a professional restaurant look.