Breakfast Chorizo Quesadilla Topped with a Fried Egg

Gluten Free
Popular
Health score
21%
Breakfast Chorizo Quesadilla Topped with a Fried Egg
30 min.
1
776kcal

Suggestions


Craving a breakfast that kicks things up a notch? Look no further than this Breakfast Chorizo Quesadilla – a flavor explosion that's ready in just 30 minutes! Imagine this: crispy, golden-brown tortilla hugging a savory mix of spicy chorizo, melty cheddar and jack cheeses, fragrant cilantro, and the subtle bite of green onion and charred jalapeño. It's a party in your mouth!

This isn't your average quesadilla. The chorizo brings a smoky, rich heat that perfectly complements the creamy avocado and tangy sour cream topping. The quick grilling of the jalapeño adds a fantastic depth of flavor without being overwhelmingly spicy, making it customizable to your heat preference. Plus, it's naturally gluten-free, so everyone can enjoy it!

But the real star of the show? A perfectly fried egg, perched right on top. That runny yolk cascading over the cheesy chorizo goodness? Pure breakfast perfection. This quesadilla is so satisfying and packed with protein; it will keep you fueled all morning long. It's also versatile enough to be enjoyed for lunch or a quick and easy dinner.

So, ditch the boring cereal and get ready for a flavor adventure! This Breakfast Chorizo Quesadilla is simple to make, satisfyingly delicious, and guaranteed to become a new favorite. Let's get cooking!

Ingredients

  • 0.5 small avocado cubed
  •  chorizo sausage 
  • tablespoon cilantro leaves 
  • 0.3 cup jack shredded
  •  eggs 
  •  green onion sliced
  •  jalapeno 
  • 0.3 cup cheddar shredded
  • tablespoon cup heavy whipping cream sour
  • 10-inch tortillas ()

Equipment

  • frying pan
  • grill

Directions

  1. Grill or broil the jalapeno pepper until tender and slightly charred, about 4-5 minutes and slice it when cool enough to handle.Cook the sausage in a pan over medium heat, breaking it apart as you go, about 4-5 minutes.
  2. Place the tortilla in the pan over medium heat, sprinkle half of the cheese over half of the tortilla, then top with the chorizo, jalapenos, green onion and cilantro and finally the remaining cheese.Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.Fry the egg in the pan until cooked, about 2-3 minutes.
  3. Serve the quesadilla topped with the fried egg and garnished with the avocado, sour cream and more green onions and cilantro.

Nutrition Facts

Calories776kcal
Protein15.15%
Fat56.28%
Carbs28.57%

Properties

Glycemic Index
272
Glycemic Load
18.92
Inflammation Score
-9
Nutrition Score
31.086522102356%

Flavonoids

Cyanidin
0.33mg
Epicatechin
0.37mg
Epigallocatechin 3-gallate
0.15mg
Luteolin
0.19mg
Kaempferol
0.16mg
Quercetin
2.2mg

Nutrients percent of daily need

Calories:775.69kcal
38.78%
Fat:49.14g
75.6%
Saturated Fat:19.87g
124.2%
Carbohydrates:56.11g
18.7%
Net Carbohydrates:45.59g
16.58%
Sugar:12.66g
14.06%
Cholesterol:265.33mg
88.44%
Sodium:777.48mg
33.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.76g
59.52%
Vitamin C:51.83mg
62.82%
Selenium:38.09µg
54.41%
Vitamin K:55.81µg
53.15%
Folate:196.15µg
49.04%
Phosphorus:439.02mg
43.9%
Vitamin B2:0.72mg
42.15%
Fiber:10.52g
42.07%
Calcium:390.19mg
39.02%
Vitamin B1:0.5mg
33.56%
Vitamin A:1558.76IU
31.18%
Vitamin B6:0.6mg
30.05%
Iron:5.26mg
29.2%
Manganese:0.56mg
27.86%
Vitamin B3:5.53mg
27.64%
Potassium:927.12mg
26.49%
Vitamin B5:2.49mg
24.95%
Vitamin E:3.52mg
23.45%
Magnesium:75.22mg
18.8%
Zinc:2.78mg
18.53%
Copper:0.36mg
17.78%
Vitamin B12:0.72µg
11.94%
Vitamin D:1.05µg
7%