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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Breakfast Quesadilla Recipe

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This recipe for Breakfast Quesadilla is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz chorizo
4 eggs
salt & pepper
2 tsp butter
2 burrito-size flour tortillas
2 green onions, sliced
1 cup shredded Monterey jack cheese
¼ cup chopped cilantro
1 tbs garlic oil or other oil of choice
sour cream, optional
avocado, sliced, optional
Directions:
Directions:
1. Crumble chorizo into a small skillet and saute´ over medium heat, breaking up with a wooden spoon until cooked through, about 4 minutes. Remove from heat and set side.

2. Melt butter in medium skillet over medium low heat. Lightly beat eggs with whisk or fork. Season with salt and pepper to taste and add to skillet, cooking and stirring the scrambled eggs until barely cooked.

3. Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2 inch of edge. Spoon cooked chorizo 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 oil over surface of top tortilla . Place quesadilla in skillet oiled-side up. Cook over medium-low heat until browned on bottom about 5 minutes. Flip 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.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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