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Loaded Breakfast QuesadillaLoaded Breakfast Quesadilla
Loaded Breakfast Quesadilla
Loaded Breakfast Quesadilla
This quesadilla is loaded. It has a mix of creamy eggs, crispy chorizo, rich avocado, salty hash browns and crunchy veggies, so each bite is big and satisfying. All that filling is surrounded by two thin layers of melty cheese and a crispy tortilla, creating a perfect ratio of filling to tortilla.
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Recipe - WAYZATA
Recipe: Loaded Breakfast Quesadilla
Loaded Breakfast Quesadilla
Prep Time10 Minutes
Servings1
Cook Time25 Minutes
Ingredients
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
  1. 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.
  2. 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.
  3. Whisk the eggs together and season with a pinch of salt and pepper.
  4. Return the pan to medium heat and melt the butter; then pour in the eggs.
  5. Lightly scramble the eggs and then let settle in a thin layer covering the bottom of the pan.
  6. 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.
  7. Sprinkle the Oaxaca cheese evenly over the egg. On one half of the quesadilla, add the chorizo, hash browns, salsa, avocado, cilantro and scallions.
  8. Fold the side without the filling over, creating a half circle, and press down with a spatula.
  9. Transfer to a cutting board and slice into 4 equal pieces. Serve hot with lime wedges and sour cream and salsa for dipping.
10 minutes
Prep Time
25 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
2 tablespoons grapeseed oil
L&B Grapeseed Oil
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
½ cup frozen diced hash browns
Wild Harvest Diced Hash Browns
Wild Harvest Diced Hash Browns, 32 Ounce
$4.49$0.14/oz
Kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
4 ounces ground chorizo
L&B Fresh All Natural Chorizo Sausage
L&B Fresh All Natural Chorizo Sausage, 16 Ounce
$8.99$0.56/oz
2 eggs
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Freshly ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
1 tablespoon unsalted butter
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$9.99$9.99/lb
¼ cup shredded cheddar cheese
Crystal Farms Shredded Cheddar Cheese
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/oz
1 10-inch flour tortilla
La Perla 10 Inch Quesadilla Flour Tortillas
La Perla 10 Inch Quesadilla Flour Tortillas, 12 Each
$5.49$0.46 each
½ cup shredded Oaxaca cheese
Cacique Queso Fresco Cheese
Cacique Queso Fresco Cheese, 10 Ounce
$5.49$0.55/oz
2 tablespoons salsa, plus more for serving
L&B Mild Fresh Salsa
L&B Mild Fresh Salsa, 14 Ounce
$7.99$0.57/oz
2 tablespoons diced avocado
Ripe Avocados
Ripe Avocados, 1 Each
$2.99
1 tablespoon chopped fresh cilantro
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
2 tablespoons sliced scallions
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
Lime wedges, for serving
Limes
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Sour cream, for serving
Daisy Sour Cream
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz

Directions

  1. 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.
  2. 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.
  3. Whisk the eggs together and season with a pinch of salt and pepper.
  4. Return the pan to medium heat and melt the butter; then pour in the eggs.
  5. Lightly scramble the eggs and then let settle in a thin layer covering the bottom of the pan.
  6. 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.
  7. Sprinkle the Oaxaca cheese evenly over the egg. On one half of the quesadilla, add the chorizo, hash browns, salsa, avocado, cilantro and scallions.
  8. Fold the side without the filling over, creating a half circle, and press down with a spatula.
  9. Transfer to a cutting board and slice into 4 equal pieces. Serve hot with lime wedges and sour cream and salsa for dipping.