This morning it was -8 degrees. Like without wind chill. This Artic blast is no joke. The kids were home from school and I decided to make a nice warm breakfast for everyone. I wanted to do something fun, something different. And I don’t know why, but I instantly thought of quesadillas. I usually have chorizo on hand because that’s just what kind of house this is and…. boom! Chorizo Breakfast Quesadilla!

These quesadillas are fast and easy. And totally delicious. Like really, really delicious. There isn’t much to the inside of them- just eggs, chorizo and cheese. I wanted it simple and tasty. I would definitely recommend serving these with the Pico de Gallo. The Pico gives the quesadillas some sophistication, along with some freshness and a nice punch of citrus. The link for my Classic Pico de Gallo is at the bottom of this post.

Let me show you how I made this Chorizo Breakfast Quesadilla 👇🏻

Cooking the Chorizo:

Start by cooking 9 oz of raw chorizo in a medium skillet over medium-high heat. You want to use the Mexican chorizo which is the soft, ground kind. Not Spanish chorizo (which is the hard kind). Cook the chorizo, breaking it up as it cooks. Cook it until it is cooked through and slightly crispy.

Remove the cooked chorizo to a bowl or plate and leave any oil from the chorizo in the pan. You may even want to line that plate with a paper towel to absorb the excess oil depending on how greasy your chorizo is.

Cooking the Eggs:

Whisk 4 large eggs in a bowl. Really whip them good to get some air into the eggs and then season with salt and pepper. Spritz the skillet that you cooked the chorizo in with non-stick spray (you won’t need to use too much because there should still be a little oil behind from the chorizo). Cook the eggs over medium heat, gently scraping the skillet with a rubber spatula to cook the eggs. When the eggs are cooked, add the chorizo back to the skillet.

Mix the chorizo and the eggs together and then add 1/2 cup of the shredded pepper jack in with the egg-chorizo mix. The cheese will serve as a binder to keep the eggs and chorizo from spilling out of your quesadilla. Remove the skillet from heat.

Cooking the Quesadilla:

Now grab a large skillet and heat it over medium heat. Butter one side of a flour tortilla and place it (butter side down) in the skillet. Do the next few steps quickly so the tortilla won’t burn…

Lay 1/4 cup of the pepper jack onto the tortilla- this will glue the eggs and chorizo into place.

Now top the tortilla with 1/3 of the egg-chorizo mixture.

Top it with another 1/4 cup of cheese and then another buttered flour tortilla (butter side up).

Cook the quesadilla for about 2-3 minutes on the first side. Carefully flip, using a spatula to guide your flip, and cook the other side for about another 2 minutes. You want the quesadilla to be golden and crispy and the cheese completely melted.

Remove the cooked quesadailla to a cutting board and repeat these same steps for 2 more quesadillas.

Cut the quesadillas into fourths. Drizzle some Mexican crema over the top of them and serve with pico de gallo.

Seriously, you gotta make these.

Enjoy!!

Here is the Pico de Gallo 👇🏻

Chorizo Breakfast Quesadilla

Cheesy, buttery, slightly spicy, and oh so fun to eat! This Chorizo Breakfast Quesadilla will be your new favorite thing about the weekend!

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

9 Oz Mexican Chorizo
4 Large Eggs
Salt and Pepper
2 Cups Shredded Pepperjack Cheese, divided
6 Burrito-Sized Flour Tortillas
1 1/2 Tbsp Butter Spread
Pico de Gallo, for topping See recipe link
Mexican Crema, for topping

Instructions

Cook the chorizo in a skillet over medium heat, breaking it up as it cooks. Cook it until it is completely cooked through and remove to a bowl or plate. Do not wipe out the skillet.
In a bowl, whisk together the eggs, whipping them really well to get air in them. Season with salt and pepper.
Spritz the skillet that you cooked the chorizo in with non-stick spray (you shouldn’t need to use a lot because there should still be a little oil from the chorizo). Pour the eggs into the skillet and cook the eggs, gently scraping the skillet with a rubber spatula as they cook.
When the eggs are cooked, add the chorizo back to the skillet and stir the eggs and chorizo together until they are incorporated. Add 1/2 cup of the pepper jack to the egg-chorizo mix to kind of bind them together. When the cheese has melted, remove the skillet from the heat.
Grab a large skillet and heat it over medium heat. Butter one side of a flour tortilla and place it into the skillet. Add 1/4 cup of the cheese and then top with 1/3 of the egg-chorizo mixture.
Add another 1/4 cup of cheese on top of the egg-chorizo mix and then top with another tortilla that is buttered on the top side.
Cook for about 2-3 minutes on the first side. Carefully flip with the guidance of a large spatula and cook the other side for about another 2 minutes. Remove the quesadilla from the skillet when it is toasted and golden brown and the cheese is melted.
Repeat these steps with 2 more quesadillas. Cut the cooked quesadillas into 4 triangles. Drizzle the quesadillas with Mexican crema and serve with pico de gallo.