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
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
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.
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