The ultimate Breakfast Quesadillas to kickstart your morning with a burst of vibrant flavors and textures. I begin by layering fluffy scrambled eggs, sizzling chorizo, and a sauté of colorful bell peppers, onions, and optional jalapeños onto a large flour tortilla. Then, I sprinkle a generous helping of both cheddar and mozzarella cheese to give you that irresistibly gooey cheese pull when you take your first bite.
Once everything's stacked up, I fold the tortilla in half and let it cook to golden-brown perfection. The result? A crispy exterior that encases a hearty and cheesy filling, giving you a symphony of textures and flavors in every bite. Garnish with some fresh cilantro and serve it with a side of salsa or sour cream, and you've got a breakfast that's not just filling, but also downright delicious. Trust me, this is a morning meal you won't want to skip!
Substitutions for Breakfast Quesadillas
If you're looking to switch things up or accommodate dietary needs, I've got you covered. Swap out the chorizo for turkey sausage or even a plant-based sausage for a lighter or vegetarian option. If you're not a fan of cheddar and mozzarella, feel free to use Monterey Jack or even pepper jack for a little extra kick. Got dietary restrictions on eggs? No worries—use an egg substitute or tofu scramble instead. If flour tortillas aren't your thing or you're gluten-free, corn tortillas can easily take their place.
Tips and Tricks
- Mastering the Flip: When you're cooking your quesadilla, I find it easiest to place a plate over the skillet, flip the quesadilla onto the plate, and then slide it back into the skillet to cook the other side. This helps avoid any filling spillage!
- Cheese Barrier: To keep your eggs and other fillings from making your tortilla soggy, I always put a layer of cheese right against the tortilla. It creates a sort of barrier that keeps everything crisp.
- Extra Crispiness: If you like your quesadillas super crispy, brush a little melted butter or olive oil over the tortillas before cooking them. You'll get a nice golden brown texture.
- Meal Prep: Make the chorizo and vegetable mixture ahead of time and store it in the fridge. In the morning, all you have to do is assemble and cook the quesadillas. This saves a lot of time!
- Spice It Up: If you're a fan of heat, don't hold back on the jalapeños, or even add a dash of hot sauce or some red pepper flakes into the mix.
- Quick Cleanup: The less mess, the better, right? I recommend using a non-stick skillet for easy cooking and even easier cleanup.
So go ahead, give these tips and substitutions a try to make your Mexican Breakfast Quesadilla uniquely yours. Enjoy!
- Non-stick skillet (large)
- 4 large flour tortillas 10-inch diameter
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ lb chorizo sausage
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 1 small jalapeño seeds removed and minced (optional, for heat)
- 1 medium-sized onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish optional
- Salsa for serving (optional)
- Sour cream for serving (optional)
- Preparation: Start by prepping all your vegetables and grating your cheese. In a bowl, whisk together the eggs, salt, and pepper until well beaten. Set aside.
- Cook the Chorizo: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the chorizo and cook, breaking it apart with a spatula, until fully cooked (about 5-7 minutes). Remove chorizo from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onions and garlic and sauté until translucent (about 2 minutes). Add the bell peppers and jalapeños (if using), and continue sautéing for another 3-5 minutes until the vegetables are soft. Remove the vegetables from the skillet and set aside.
- Scramble Eggs: Reduce the heat to low. Add the beaten eggs to the skillet. Cook, stirring frequently with a spatula, until the eggs are just set but still slightly runny. Remove the skillet from heat.
- Assemble Quesadillas: Lay out the tortillas on a flat surface. On one half of each tortilla, spread an even layer of the scrambled eggs, followed by the chorizo, sautéed vegetables, and finally the shredded cheese.
- Cook Quesadillas: Fold the tortillas in half to form a half-moon shape. Return the skillet to medium heat. Carefully place the assembled quesadilla into the skillet and cook for 2-3 minutes per side, or until the cheese is melted and the tortillas are golden brown.
- Serving: Cut each quesadilla into wedges. Garnish with fresh cilantro leaves, if desired. Serve immediately with salsa and/or sour cream on the side.
Breakfast Quesadillas - FAQ
Absolutely! Cook the chorizo and sauté the veggies beforehand. In the morning, assemble and cook the quesadilla fresh for the best results.
Yes, you can replace the chorizo with a plant-based sausage or a mixture of black beans and spices for a vegetarian option.
Sure, just swap out the flour tortillas for gluten-free tortillas and double-check that your chorizo is also gluten-free.
I like the mix of cheddar and mozzarella, but feel free to use Monterey Jack or pepper jack if you prefer a different flavor or more heat.
Definitely! Zucchini, mushrooms, and even spinach would be great additions to the vegetable mix.
Place the leftover quesadilla slices in an airtight container and store them in the fridge for up to 2 days. Reheat in a skillet for best results.
I wouldn't recommend freezing the cooked quesadillas as the texture of the eggs and cheese may change. However, you can freeze the chorizo and veggie mix.
If chorizo isn’t your thing, you can use bacon, ham, or even shredded chicken as a substitute.
You can, but keep in mind that corn tortillas are usually smaller and may break more easily when flipping the quesadilla.
Salsa, sour cream, and guacamole all make great accompaniments. For a more filling meal, consider adding a side of refried beans.