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!