What’s better than Mexican chorizo, seasoned panfried potatoes, lucious soft scrambled eggs cooked low and slow, melted Oxaca cheese, and avocado between two freshly made flour tortillas? The crispness of the toasted tortillas, the perfectly melted cheese with the avocado, it’s just so delicious.
I’ve seen quesadillas cooked in the oven or on a griddle or skillet. For years I’ve cooked them in a large seasoned well iron skillet. I recently purchased a comal from Masineda https://masienda.com/.
This comal is amazing. It is carbon steel which withstands high heat. You don’t need heat that high for these quesadillas, maybe a medium high. You want just enough heat to brown the outside of your flour tortillas while melting the cheese hoping it will ooze out onto the cooking surface and become crispy! Here’s a nice comal thats not as expensive and is good.
what you need to make these?
- flour tortillas (I use freshly made flour tortillas that I get from my local HEB_’
- chorizo
- cheese of your choice ( I Oxaca which is a Mexican melting cheese)
- avocado
- potatoes
- eggs
what to serve with a breakfast quesadilla?
- #1 – delicious guacamole!
- Easy, Fresh Pico de Gallo
- Salsa of your choice
- Sour Cream or Mexican Crema
Hope you make these soon..perfect for lunch or dinner too! Enjoy!
Breakfast Quesadillas
Ingredients
- 1/2-3/4 Lb chorizo
- 6 Eggs, beaten
- 2 Tbsp Butter for scrambling the eggs
- 1 large potato or 2 medium diced
- extra virgin olive oil
- 2 avocados sliced
- salt and pepper
- grated cheese of your choice (Monterrey Jack or Oaxaca melts well)
- 8 flour tortillas
Instructions
- Heat a large skillet and add the chorizo, breaking it up as it cooks. Drain on paper towels.
- Wipe out the skillet add a little olive oil to the bottom of the pan. I use non stick because it will take very little oil. Heat to medium high and add the diced potatoes. Add salt and pepper. Brown on both sides, then cover, reduce heat and cook until tender. Remove the lid, increase the heat and continue until they’re a little crisp. Drain on paper towels.
- Slice your avocado and grate your cheese.
- Start hearing your comal or griddle.
- Pour the oil from the skillet and add your butter. Beat your eggs and add a little salt and pepper. Scramble your eggs to a soft scramble. Don’t overcook.
- Place 4 tortillas on the griddle and allow them to puff up and start to brown. Remove them from the griddle with cooked side up. Place cheese on the bottom, then chorizo, potatoes, eggs, avocado, then more cheese.
- prepare the remaining 4 tortillas as you did the first 4 and place them cooked side down on top of each layered tortilla.
- Place back on the comal or griddle and brown each side turning back and forth. Cut into fourths and serve with guacamole, sour cream, your favorite salsa or pico de Gallo. Enjoy!