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Breakfast Quesadillas with Chorizo & Mushrooms

Who wouldn’t want to start their day with a cheesy quesadilla stuffed with chorizo, soft-scrambled eggs, sauteed mushrooms, onions, and peppers?
The recipe below makes 4 quesadillas.

Ingredients

  • 3 Tbsp vegetable oil
  • 2 links of fresh chorizo
  • 2 Tbsp salted butter
  • 1 white onion, cut into 1/8” slices
  • ½ green pepper, cut into 1/8” slices
  • 2 Tbsp salted butter
  • 12 oz white button mushrooms, cleaned and finely diced
  • Kosher salt & freshly-ground black pepper, to taste
  • 3 Tbsp cold salted butter, cut into small cubes
  • ¼ tsp corn starch
  • ¼ tsp freshly-ground black pepper
  • 6 eggs
  • ½ tsp kosher salt
  • ¼ cup fresh cilantro, leaves and stems, finely chopped
  • 4 large tortillas of your preference
  • 1.5 cups shredded Monterey Jack cheese
  • 1 cup spicy salsa
  • Your favorite hot sauce
  • 1 fresh lime, cut into wedges
  • 1 cup sour cream

Instructions

  • Heat 1 Tbsp of the vegetable oil in a saute pan.
  • Cut open the casing of the fresh chorizo links, and remove the chorizo filling from the casing.
  • Add the chorizo filling to the hot saute pan.
  • Cook on medium heat until the ground chorizo is fully cooked.
  • Remove cooked chorizo from pan, and set it aside for later.
  • Add 2 Tbsp salted butter to the saute pan that you used to cook the chorizo, and add the sliced white onion.
  • Cook on medium heat for about 8-10 minutes, or until the onions begin to turn golden in color.
  • Add the sliced green pepper to the pan, and cook for an additional 5 minutes on medium heat.
  • Taste the mixture and season with kosher salt & freshly-ground black pepper
  • Remove the cooked onions and peppers from the saute pan and set them aside for later.
  • Add 2 Tbsp salted butter to the saute pan.
  • Add your mushrooms to the saute pan and cook for about five minutes on high heat, or until the mushrooms have taken on a dark, roasted color on the outsides.
  • Season the mushrooms with kosher salt & freshly-ground black pepper.
  • Set the mushrooms aside for later.
  • In a clean, non-stick saute pan, add 1.5 Tbsp cold cubed butter and increase heat to medium.
  • Whisk together the ¼ tsp corn starch with the remaining 1.5 Tbsp cold cubed butter and the 6 eggs.
  • Whisk in ¼ tsp freshly-ground black pepper to the scrambled egg mixture.
  • Add your eggs to the warm saute pan, and cook over medium-low heat, stirring infrequently, until the eggs are just barely cooked but still very wet and soft.
  • Remove the barely-cooked eggs from the pan and season with kosher salt to taste.
  • Fold the ¼ cup chopped cilantro into the egg mixture using a rubber spatula.
  • In a clean pan, add a splash of vegetable oil and increase heat to medium-high.
  • When the pan is hot, add a tortilla, topped with some of the shredded Monterey Jack cheese, topped with chorizo, onions, peppers, and mushrooms.
  • When the cheese has melted and the bottom of the quesadilla is golden-brown in color, add some scrambled eggs, some spicy salsa, a dash of hot sauce, a squeeze of fresh lime juice, and a generous dollop of sour cream.
  • Fold the quesadilla in half, cut it into triangular slices, and serve.
  • Repeat process for remaining three quesadillas.

Notes

The corn starch in the egg mixture might seem strange…I find that my scrambled eggs come out softer and retain more of their moisture when I add a tiny bit of corn starch. Basically, I have found scrambled eggs are harder for me to overcook when they are cooked with a tiny bit of corn starch.
These quesadillas are best eaten right after they are made.