Southwestern Recipes

Coyote Gulch Breakfast Quesadilla

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  • 3 ounces chorizo
  • 4 eggs
  • Salt and pepper
  • 2 teaspoons 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)


  1. Sauté chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes.
  2. Remove from heat and set aside.
  3. Lightly beat eggs with whisk or fork.
  4. Season with salt and pepper to taste.
  5. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.
  6. Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2 inch of edge.
  7. Spoon cooked sausage evenly over eggs.
  8. Sprinkle with green onions, cheese and cilantro.
  9. Top with remaining tortilla.
  10. 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.
  11. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
  12. Remove from heat to chopping board and cut into 8 wedges.
  13. Serve with sour cream and avocado, if desired.

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