Recipe for cooking coyote gulch breakfast quesadilla

Recipes from Mexico :: Mexican Breakfasts

3 oz. chorizo
4 eggs
Salt and pepper
2 tsp. butter
2 burrito-size flour tortillas
2 green onions, sliced
1 c. shredded Monterey jack cheese
1/4 c. chopped cilantro
1 Tbsp. garlic oil or other oil of choice
Sour cream (optional)
1/2 avocado, sliced (optional)

Sauté chorizo in small skillet over med. heat, breaking up with spoon until hot and cooked through, about 3 mins. 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 med.-low heat. Add eggs and cook, stirring, as you would scrambled eggs.

Spoon cooked eggs onto 1 tortilla and gently spread in an even way to within 1/2-in. of edge. Spoon cooked sausage in an even way over eggs. Sprinkle and distribute with green onions, cheese and cilantro. Top with remaining tortilla.

Heat garlic oil in shallow 12-in. skillet over med.-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 med.-low heat until browned on bottom, about 5 mins. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 mins.

Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado, if desired.