| coyote Gulch Breakfast Quesadilla 3 Ounces Chorizo
4 Eggs
salt And Pepper
2 Teaspoon Butter
2 Burrito-size Flour Tortillas
2 Green Onions, Sliced
1 Cup Shredded Monterey Jack Cheese
1/4 Cup Chopped Cilantro
1 Tablespoon Garlic Oil Or Other Oil Of Choice
sour Cream (optional)
1/2 Avocado, Sliced (optional) sauté Chorizo In Small Skillet Over Medium Heat, Breaking Up With Spoon Until Hot And Cooked Through, About 3 Minutes. Remove From Heat And Set Aside. lightly Beat Eggs With Whisk Or Fork. Season With Salt And Pepper To Taste. Melt Butter In A Small Skillet Over Medium-low Heat. Add Eggs And Cook, Stirring, As You Would Scrambled Eggs. spoon Cooked Eggs Onto 1 Tortilla And Gently Spread Evenly To Within 1/2-inch Of Edge. Spoon Cooked Sausage Evenly Over Eggs. Sprinkle With Green Onions, Cheese And Cilantro. Top With Remaining Tortilla. heat Garlic Oil In Shallow 12-inch Skillet Over Medium-low Heat. When Hot, Lightly Brush Some Of The Oil Over The Surface Of The Top Tortilla. Place Quesadilla In Skillet Oiled-side Up. Cook Over Medium-low Heat Until Browned On Bottom, About 5 Minutes. Turn And Cook Until Second Side Is Browned And Cheese In Center Is Melted, 3 To 4 Minutes. remove From Heat To Chopping Board And Cut Into 8 Wedges. Serve With Sour Cream And Avocado, If Desired. |
