Chorizo and Potato Breakfast Quesadillas

• 8 small flour tortillas
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 cup diced potatoes
• 1/2 pound chorizo sausage, casing removed
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Add onion and bell pepper, sauté until softened.
3. 3 Stir in diced potatoes and cook until tender.
4. 4 Add chorizo, breaking it into small pieces, and cook until browned.
5. 5 Season with cumin, salt, and pepper.
6. 6 Place a tortilla in a separate skillet, sprinkle with cheese, add a scoop of the chorizo-potato mixture, and top with more cheese.
7. 7 Fold the tortilla in half and cook until golden brown on both sides.
8. 8 Repeat with remaining tortillas.
9. 9 Serve sprinkled with cilantro.

Equipment

• Skillet
• Spatula

Variations

• Add scrambled eggs or black beans for extra heartiness.
• Use spinach or mushrooms for a veggie boost.

Substitutions

• Substitute cheddar cheese with Monterey Jack for a different flavor.
• Use sweet potatoes instead of regular potatoes for a sweeter twist.

Pairings

• Fresh fruit
• Coffee or orange juice

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper with the cumin.
• Use a cast iron skillet for even heating and a perfect golden crust.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of salsa and guacamole.
• Pair with a refreshing fruit salad for balance.

FAQ