Breakfast Quesadilla

Prep Time 15

Cook Time 25

Servings

Calories 467kcal

Ingredients

Pico

2 tsp Red onion minced
1/2 cup Tomato chopped
1/2 tsp Lime
1 TBSP Fresh cilantro minced, plus more for garnish
1 TBSP Extra-virgin olive oil
1 clove Garlic minced

Quesadilla

4 tsp Extra-virgin olive oil
2 oz Ground chorizo sausage
4 Eggs beaten
1 cup Monterey jack cheese shredded
2 large Tortilla wraps
1/3 cup Avocado diced
4 TBSP Sour cream

Orange Juice

16 oz Orange juice cold

US Customary - Metric

Instructions

In a bowl, mix the ingredients for the pico. Season with salt and pepper to taste. Refrigerate until ready to use.
Heat the oil in a non-stick pan over medium heat. Crumble in the sausage and saute until nicely golden brown. Once the sausage starts to brown, add in the eggs. Move the eggs using quick circular motions with a spatula or wooden spoon until set and no longer runny. Season with salt and pepper to taste.
Arrange the cheese and eggs onto one half of each tortilla then fold the tortillas in half. Add a small amount of oil as needed to a non-stick pan over medium-low heat. Cook the quesadillas to golden brown on both sides until the cheese is melted.
Cut into wedges and sprinkle with avocado. Serve with pico, sour cream, and orange juice.

Notes

Pro Tip - watch the heat, don't be afraid to use a lower temperature so that the outside of the tortilla wrap gradually comes to a golden brown while the cheese is melting.

Nutrition