Breakfast Quesadilla

1. 1

   In a small pan, cook chorizo. Remove from heat, and place in bowl with paper towels to absorb some of the grease.

2. 2

   In a separate nonstick pan, cook the eggs (mixed thoroughly with salt, pepper and milk) on low. When the eggs are close to being done, fold in some of the muenster cheese. Add half of the chorizo, black beans, and tomatoes.

3. 3

   Lightly brush one tortilla with EVOO, and one with light canola oil butter.

4. 4

   Put the EVOO tortilla oil-side down on a heated skillet. Spread some of the cheese on the tortilla in the skillet. Scoop the eggs into the middle of the tortilla and spread evenly. Add the remainder of the cheese, tomatoes, chorizo, and beans. Squirt sriracha on the top, then add the top of the other tortilla (butter-side up).

5. 5

   Flip when bottom begins to brown, reduce heat.

6. 6

   Cut into 4 pieces on a wooden board with a large knife.

7. 7

   Serve with sour cream, guacamole and/or salsa.

8. 8

   Can be made ahead of time, and reheated in the oven for a late night snack.

* Per serving · 4 servings · Values may vary.

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