Under 15 Minutes
Under 30 Minutes
Mexican Breakfast Quesadillas
Not a morning person? Well, you will be after one bite of this hearty and delicious early daylight delight.
1 pound chorizo sausage
1 cup chopped fresh mushrooms
1/2 cup chopped red bell pepper
1/4 cup chopped yellow onion
6 large eggs, lightly beaten
2 cups finely shredded Mexican cheese blend, divided
8 CHI-CHI'S® 8 inch Flour Tortilla Soft Taco Size
2 tablespoons vegetable oil
3 tablespoons CHI-CHI'S® Diced Green Chilies
1. In large skillet, cook chorizo over medium heat 10 minutes or until cooked through; drain.
2. In same skillet, heat oil over medium-high. Sauté mushrooms, bell pepper and onion 3 to 5 minutes or until softened. Add eggs; cook until soft scrambled. Stir in chorizo, chilies and 1 cup cheese.
3. Place tortillas on flat surface. Sprinkle half of each tortilla with 1 tablespoon cheese. Top with about 1/4 cup chorizo mixture. Sprinkle 1 tablespoon cheese over chorizo and fold tortillas in half. Lightly brush top and bottom of each folded tortilla with small amount of oil.
4. In hot skillet or griddle, cook tortillas 4 minutes or until golden brown and slightly crisp on both sides. Cut quesadillas into wedges to serve.