Scrambled Egg And Chorizo Quesadilla Recipes

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SCRAMBLED EGG AND CHORIZO QUESADILLA



Scrambled Egg and Chorizo Quesadilla image

Make and share this Scrambled Egg and Chorizo Quesadilla recipe from Food.com.

Provided by Ceezie

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter, divided
4 eggs, beaten
2 (10 inch) flour tortillas
1/2 lb chorizo sausage, cooked and crumbled
1/2 cup grated monterey jack cheese or 1/2 cup manchego cheese
avocado, slices (optional)
sour cream (optional)
salsa (optional)

Steps:

  • Melt 1 tbsp butter in medium skillet over medium heat. Add eggs and cook stirring, until eggs are just set but still a little wet. Remove from heat and set aside. Melt remaining butter in large skillet over medium low heat.
  • Put one tortilla in skillet, then spread scrambled eggs, chorizo and cheese on top. Top with remaining tortilla. Cook until cheese melts and tortilla is lightly browned, turning once about 3-4 minutes on each side. Cut into wedges and garnish with avocado, sour cream and salsa.

Nutrition Facts : Calories 1085.5, Fat 78.5, SaturatedFat 33.5, Cholesterol 527.6, Sodium 2243, Carbohydrate 39, Fiber 2.2, Sugar 1.9, Protein 52.8

SCRAMBLED EGG QUESADILLAS



Scrambled Egg Quesadillas image

I had some flour tortillas to use up one day and decided to make some breakfast quesadillas. It's now one of my husband's favorites. I haven't made it for my grandkids yet, but I'll bet they will like it too. I don't always use the bacon, since we also enjoy these tortillas with just the eggs and lots of hot sauce.

Provided by Geema

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 flour tortillas
3 eggs, beaten
2 tablespoons milk
1/4 teaspoon hot sauce (I like Chalula brand)
2 slices bacon
1/4 cup cheddar cheese
1 tablespoon butter
salt and pepper

Steps:

  • In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
  • Beat the eggs adding the milk and hot sauce.
  • In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
  • Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
  • Place the second tortilla on top of the filling.
  • Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
  • Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
  • Remove from heat and cut the tortilla like a pizza into wedges.
  • Serve with more hot sauce, or salsa.

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