Wednesday, February 20

Cheesy Chorizo Breakfast Quesadilla Topped with Egg

The title may throw you off, if it does please keep reading. Usually quesadillas are lunch, brunch, dinner or appetizer food - not breakfast food. If you fill it with the right ingredients and top it with a perfect egg, it magically transforms into the breakfast of your dreams.  It's visually attractive and delightful flavorful breakfast or brunch fare for birthday breakfasts, lazy weekends, and even company. This would be awesome for the upcoming cinqo de mayo holiday.  Okay May is a bit aways off still. You gotta try this. Call it a practice run (wink, wink). I won't tell. You don't want to wait until May to try this... the heat is perfect on a colder morning like February. 

Disclaimer: It is not healthy. It is a special treat and tastes like one. The ingredient list says it all: melted cheddar cheese and Monterrey jack cheese throughout, topped with full fat sour cream, and cubed avocado, ground pork and beef chirozo, with a freshly over medium egg over everything. Upon it being served, prick the yolk with your fork and let golden sauce drip over the edge of the quesdilla onto the plate. Wow. The yolk seems to tie the dish together and elevate it to the next level. 

Please note: I did modify the recipe, heat wise, to adapt it for my three year old but feel free to double or triple amount of jalapenos to the recipe. I suspect it would be great just not kiddo-friendly. I made this with flour tortillas but I think it would taste great with whole wheat or corn. Experiment with the flavors. 

Recipe serves 4. Serving size 1 quesadilla. 
Recipe is from Kevin at Closet Cooking.

Ingredient List:
1 jalapeno pepper, grilled or charred using the oven (broiler) or a grill pan on the stove
1/2 package (approx 4 oz) beef chorizo 
1/2 package (approx 4.5 oz) ground pork sausage with sage
4 burrito size (10 inch) tortillas
2 cups jack, shredded
1 cup cheddar, shredded
1 green onion (will double this next time)
1/2 cup cilantro, chopped or torn
4 eggs
1 avocado
4 Tbs sour cream (optional)

1. Grill or broil the pepper if not yet done, chop up finely when  it is cool to the touch. Remove seeds and membranes if desired. 

2. Cook the beef and pork sausages in a large skillet over medium heat, approx 5 minutes. No oil needed the fat from the pork should render out enough. Drain the fat off when done. Add the pepper to the mix mixture.

3. In additional skillet or 2 burner flat grill pan lay flat as many tortilla as will fit. Over one side put 1/4 cup of each shredded cheeses, 1 tsp green onion, 1 tsp cilantro, and 1/4th of the meat mixture. Fold over the tortillas and let the cheese melt and the outside crispy. 

4. Top each folded tortilla with an additional 1/4 cup of shredded cheese just to make it a tiny bit cheesier, a tiny bit more decadent.  

5. While the cheese is melting fry up some eggs, gently. Don't break the yolks like I did this morning on half of my eggs - opps.  If you use the same pan as the meat was cooked in, you don't need any oil and may pick up some additional flavor, which is a plus. 

6. Serve the quesadillas on a large plates, Top them with the freshly cooked eggs, sour cream, and remaining cilantro for color and garnish. 

Eat and Enjoy! 

We did have to use steak/table knives while eating, which was messy for my 3 yr old, but it had such great flavor. I hope you enjoy it, and your next morning in or brunch with friends. You don't need reservations to have a great Mexican inspired breakfast. 

From my kitchen to yours 

1 comment:

  1. This is definitely a knife and fork sort of quesadilla but worth the mess! :) So glad that you enjoyed them!


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