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A California breakfast quesadilla, cut into eight wedges on a plate with a bottle of hot sauce on the side.
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5 / 2 votes

California Breakfast Quesadilla

A kid-friendly quesadilla that uses Tater Tots, chorizo, eggs, and avocado for a filling and quick breakfast (or anytime you're hungry!) treat.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 924

Ingredients

  • 1/4 pound uncooked chorizo, casings removed
  • 1 tablespoon (1/2 oz) unsalted butter
  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup shredded Monterey Jack cheese
  • 1 cup cooked store-bought or homemade tater tots
  • 1 small avocado, peeled, pitted, and sliced
  • 2 (10-inch) flour tortillas
  • Salsa, for serving
US - Metric

Instructions

  • In a medium skillet over medium heat, cook the chorizo, breaking it apart with a spatula, until it's browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the chorizo to a plate, leaving all drippings in the skillet.
  • Reduce the heat to medium-low and add the butter to the drippings in the skillet.
  • In a small bowl, whisk together the eggs, salt, and pepper.
  • When the butter has melted, add the eggs to the skillet and allow them to cook undisturbed in a single layer, as if you were making an omelet. Use a spatula to lift up the edges of the egg, then tilt the skillet to allow any uncooked egg to run down under the cooked egg.
  • Once the egg is cooked through, sprinkle 1/3 cup cheese on top, then remove the skillet from the heat.
  • Arrange one tortilla on your work surface and slide the eggs into the center of the tortilla, creating an even layer.
  • Wipe out the skillet, then place the egg-topped tortilla in the skillet.
  • Top the eggs with the chorizo, tater tots, sliced avocado, and remaining 1/3 cup cheese, and top with the second tortilla.
  • Place the skillet over medium heat and cook the quesadilla, flipping once, until golden brown and slightly crisp, 2 to 4 minutes per side.

    ☞ TESTER TIP: Given the generous fillings inside this quesadilla, flipping it may be tricky. To make it easier, place a plate over the skillet, flip the quesadilla onto the plate and then slide it back into the skillet to brown the other side.

  • Slide the quesadilla onto a cutting board. Slice it into eight wedges and serve with salsa for dipping.

Nutrition

Serving: 1portion | Calories: 924kcal | Carbohydrates: 52g | Protein: 37g | Fat: 64g | Saturated Fat: 23g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 457mg | Sodium: 1642mg | Fiber: 9g | Sugar: 3g