Chorizo Breakfast Quesadilla
If you're looking to take your breakfast game to the next level, give these a go! They're easy, healthy and so good! They also reheat great on the stove, making them awesome for a breakfast meal prep. Store in the fridge for up to 3-4 days or you could freeze them!
We partnered with Cal, the force behind @calwillcookit for this recipe. He isn’t just about cooking-he’s about transformation. As a fitness coach with a focus on mindset, Cal combines his passion for clean eating, physical fitness, and mental training to inspire others to nourish their bodies and minds. Whether crafting delicious meals or guiding others toward a stronger, healthier lifestyle, Cal’s approach is all about balance, growth, and thriving from the inside out.
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makes:3-4
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total time:30 min
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cooking difficulty:Easy
Ingredients
Utensils
- Frying pan or skillet
- Food processor or blender
- Small bowl
Instructions
Make the sauce by adding the Greek yogurt, sour cream, jalapeño, cilantro, lime juice, honey, salt, and garlic powder to a blender or food processor.
Blend until smooth and creamy.
Taste and adjust the seasoning as needed. Set aside.
Next, heat the avocado oil in a large skillet over medium-high heat.
Add the chorizo, breaking it apart with a spatula.
Cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
Stir in the diced red bell pepper, jalapeño, and red onion.
Cook for another 6–8 minutes, stirring occasionally, until the vegetables have softened.
In a bowl, whisk the eggs with the taco seasoning.
Pour the egg mixture into the skillet with the chorizo and vegetables.
Reduce the heat to medium and cook, stirring frequently, until the eggs are set.
Remove the filling from the skillet and set aside.
Lightly coat the skillet with additional avocado oil and place one tortilla in the pan.
Sprinkle half of the tortilla with shredded Mexican cheese, spoon the chorizo and egg mixture over the cheese, then top with another layer of cheese.
Fold the tortilla in half to enclose the filling.
Cook for 2–3 minutes per side, flipping carefully, until the tortilla is golden brown and crispy and the cheese has melted.
Repeat with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve warm with the creamy cilantro-jalapeño lime sauce for dipping or drizzling.