Sausage and Egg Breakfast Quesadilla
I am from the Cheesehead-land. Yes, the great country of Wisconsin. Naturally, then, I take to the Mexican variety of the cheese sandwich, the quesadilla! For brunch last Sunday, my husband and I enjoyed this personally invented breakfast version!
-
1 large tortilla
-
2 eggs, beaten
-
¼ cup sliced chorizo sausage
-
White cheddar cheese, shredded
-
Salsa
source
I usually fry my eggs in a small skillet, so they are fluffier, but for the quesadilla, it was better to have them thinner. I didn’t put a suggested amount of cheese in the recipe mostly because I can’t remember exactly how much I used, but also because you might like more or less (especially if you are not a Wisconsinite!). I probably used somewhere between a quarter and half cup. I decided to use sausage after getting this really good chorizo burrito at Gonzo’s (the Mexican restaurant on Nassau Boulevard). The chorizo I used was cured. If you use fresh sausage in place of the chorizo, try sautéing the sliced rounds with diced onion for more flavor!