Coyote Gulch Breakfast Quesadilla |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This would make a great way to start the day Ingredients:
3 ounces chorizo |
4 eggs |
salt and pepper |
2 teaspoon butter |
2 burrito-size flour tortillas |
2 green onions, sliced |
1 cup shredded monterey jack cheese |
1/4 cup chopped cilantro |
1 tablespoon garlic oil or other oil of choice |
sour cream (optional) |
1/2 avocado, sliced (optional) |
Directions:
1. Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.
2. Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.
3. Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2-inch of edge. Spoon cooked sausage evenly over eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.
4. Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of the oil over the surface of the top tortilla. Place quesadilla in skillet oiled-side up. Cook over medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
5. Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado, if desired.
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