If you’re in the mood for a zesty and satisfying breakfast, this Egg and Chorizo Breakfast Quesadilla is the perfect choice. Packed with savory chorizo, creamy scrambled eggs, and a kick of spice, it’s a flavor-packed morning treat that’s quick and easy to make. Whether you’re fueling up for a busy day or enjoying a leisurely weekend brunch, this quesadilla is sure to hit the spot.
Tips to make the Egg and Chorizo Breakfast Quesadilla recipe:
1. Use Pre-Cooked Chorizo: To save time, you can use pre-cooked or pre-packaged chorizo sausage. This eliminates the need to cook it separately, as it’s usually fully cooked and just needs heating.
2. Pre-Chop Ingredients: Prepare the diced red bell pepper and red onion in advance. You can even chop these veggies the night before and store them in an airtight container in the refrigerator to make the morning prep faster.
3. Opt for Pre-Shredded Cheese: If you’re short on time, consider using pre-shredded cheddar cheese. It’s a convenient option and eliminates the step of grating cheese.
4. Make Ahead: If you really want to streamline the process, you can make the scrambled egg and chorizo mixture ahead of time. Just reheat it when you’re ready to assemble the quesadillas.
How To Make Egg and Chorizo Breakfast Quesadilla
Spicy Morning Delight: Egg and Chorizo Breakfast Quesadillaice.
- 2 large eggs
- 1/4 cup chorizo sausage, crumbled
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup shredded cheddar cheese
- 2 medium flour tortillas
- 1 tbsp olive oil
- Salt and pepper to taste
- Sour cream(Optional)
- Fresh cilantro, chopped(Optional)
- Prep the Ingredients:In a bowl, beat the eggs until well mixed. Season with a pinch of salt and pepper.Heat a skillet over medium-high heat and add the olive oil.Add the diced red bell pepper and red onion. Sauté for about 2 minutes until they start to soften.
- Cook the Chorizo:Add the crumbled chorizo to the skillet with the sautéed vegetables. Cook for about 3-4 minutes, breaking it apart with a spatula as it browns.
- Scramble the Eggs:Pour the beaten eggs over the cooked chorizo and vegetables in the skillet.Stir continuously until the eggs are scrambled and cooked to your desired level of doneness.
- Assemble the Quesadilla:Lay out the flour tortillas on a clean surface.Divide the shredded cheddar cheese evenly between the two tortillas, spreading it over one half of each tortilla.Spoon the scrambled egg and chorizo mixture over the cheese.
- Fold and Cook:Carefully fold the tortillas in half to cover the filling, creating a half-moon shape.Heat a clean skillet or griddle over medium heat.Place the quesadillas on the skillet and cook for about 2-3 minutes per side until they are golden brown and the cheese is melted.
- Serve and Enjoy:Remove the quesadillas from the skillet and let them cool slightly.Cut each quesadilla into wedges and serve hot.If desired, top with salsa, sour cream, and chopped cilantro for added flavor.
This Egg and Chorizo Breakfast Quesadilla recipe serves 2 and is a delightful way to kickstart your day with a burst of flavor. Whether you’re a spice enthusiast or simply looking for a hearty breakfast, this quesadilla is sure to become a morning favorite. Enjoy!