First of all, can I just say YUM. I don’t eat chorizo very often, and I really had no idea how simple it could be to cook with until I started developing this recipe. Now that I’ve learned how simple and delicious it is, I will NEVER go back to cooking without it. Usually, we just use chorizo around Thanksgiving. You’re probably confused, but honestly, the Chorizo Corn Chowder we make annually is perfection. This recipe chorizo breakfast quesadilla, however, is way more simple to make. And you need it in your life.
Why I Created this Recipe
Weather it’s whipping this up before school to eat in the car, or really taking your time with it on a Saturday morning, you will fall in love with this quesadilla, just like I have. Breakfast quesadillas are a staple in my house. My mom has been making them with refried beans, cheese, and scrambled egg for years. I have such clear memories of slathering Cholula hot sauce on mine before heading out for school. When I was looking for a new breakfast recipe to post on here (I haven’t posted one in a while, I know) I knew I had to renovate this recipe and make it more fancy… hence, the chorizo breakfast quesadilla recipe was born! And OH BOY am I happy with how the final product turned out.
The Ingredients
Here are my tips on the ingredients for the chorizo breakfast quesadilla!
- The gluten free tortillas. I recently found my absolute favorite type of tortilla, and it’s the quinoa flour tortillas from Trader Joe’s. Trader Joe’s is pretty universally loved at this point, but these tortillas, in my opinion, are the BEST gluten free item there. These are my go to tortillas for everything. You can probably find them in your local TJ’s, but if not, look online. These are PERFECT for this recipe.
- The shredded cheese. You can also get the 3 cheese Mexican blend from Trader Joe’s, or really any Mexican blend you want, but for this recipe, I wouldn’t recommend mozzarella.
- Pico de gallo. I bought mine from Whole Foods. It’s gluten free, easy for plating, and SO yummy! You can find a recipe and make your own, or use any store bought, but it is optional and just for serving!
How to make my chorizo breakfast quesadillas:
The first step of this recipe is to cube the chorizo, and I would recommend making them bite sized. They shrink a bit in size when you sautee them, but you want them to be pretty small to begin with. Then, toss them in a saute pan on medium and stir around occasionally, until the fat has rendered and the chorizo looks crispy.
After that, scramble the eggs together with about 2 tsp of water. At the end, the eggs should be slightly bubbling on the top, and pale yellow, like this:
Cooking the eggs is super simple as well! All you need to do is pour the whipped mixture into the pan with the chorizo. You don’t even have to add any cooking fat, because the chorizo should have rendered! This really makes the eggs SUPER flavorful (the secret for the low number ingredients, but high amounts of flavor, in this recipe!). Scramble the eggs around constantly while they are cooking. They should NOT sit in the pan unattended. This should only really take about 1-2 minutes too! Eggs cook fast!
After the eggs are done, transfer them into a bowl and add a tortilla in the pan. Cover the tortilla in a layer of shredded cheese, about half of the cheese that the recipe calls for. Turn the heat down to low, and then cover so the cheese melts quickly. Then, add the egg on top, then more cheese, red onion slices, and cover again, so the cheese melts more. Add the second tortilla on top, flip, and cook until both sides are equally browned and crispy.
Then, you’re done! Enjoy, and happy cooking!
The Final Product!
Cheesy Chorizo Breakfast Quesadillas
Ingredients
- 2 large tortillas (more about my favorite brand in the post)
- 2 large eggs
- 1/2 cup shredded mexican blend cheese
- 1/4 cup chorizo (chopped into fine cubes)
- red onion, thinly sliced (optional)
- avocado, for serving
- pico de gallo (for serving)
Instructions
- First, cube your chorizo and whip your eggs in a large bowl with about 1 tablespoon of water. This will make sure they get nice and fluffy.
- Add your chorizo to a medium pan and cook on medium-high heat for a few minutes or until it begins to crisp up and the fat renders into an oil. At this point, season your eggs lightly with black pepper (don't use salt, the chorizo is salty enough) and add them into the pan. Stir around until fully cooked and fluffy.
- Once the eggs are cooked, remove them from the pan. Place a second pan on medium to low heat and add your tortilla, then sprinkle half the cheese on top and cover until the cheese is melted.
- Add the eggs onto the melted cheese, and add the rest of the shredded cheese, and the red onion. Cover again until melted, and then add your second tortilla onto the top and flip until the second tortilla is as crispy as the first.
- Slice your avocado and plate it next to the pico de gallo. Cut your quesadilla into quarters, serve, and enjoy!