Loaded Breakfast Quesadilla
Servings:*
1 quesadillaIngredients
- 2 tablespoons grapeseed oil
- ½ cup frozen diced hash browns
- Kosher salt
- 4 ounces ground chorizo
- 2 eggs
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- ¼ cup shredded cheddar cheese
- 1 10-inch flour tortilla
- ½ cup shredded Oaxaca cheese
- 2 tablespoons salsa, plus more for serving
- 2 tablespoons diced avocado
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons sliced scallions
- Lime wedges, for serving
- Sour cream, for serving
Directions
-
In a nonstick pan, heat the oil over medium-high heat. Add the hash browns, season with a pinch of salt and cook until golden brown, stirring occasionally, about 10 minutes. Remove from the pan and place on a plate lined with a paper towel. Carefully wipe out the pan.
-
Lower the heat to medium and cook the chorizo until crispy, breaking it up with a wooden spoon as it cooks, about 7 minutes. Transfer the cooked chorizo to the plate with the hash browns. Carefully wipe out the pan.
-
Whisk the eggs together and season with a pinch of salt and pepper.
-
Return the pan to medium heat and melt the butter; then pour in the eggs.
-
Lightly scramble the eggs and then let settle in a thin layer covering the bottom of the pan.
-
Sprinkle with the cheddar cheese. When it begins to melt, place a tortilla on top, allowing it to stick to the cheese. Flip the whole thing over.
-
Sprinkle the Oaxaca cheese evenly over the egg. On one half of the quesadilla, add the chorizo, hash browns, salsa, avocado, cilantro and scallions.
-
Fold the side without the filling over, creating a half circle, and press down with a spatula.
-
Transfer to a cutting board and slice into 4 equal pieces. Serve hot with lime wedges and sour cream and salsa for dipping.