Eggy Mexican quesadillas recipe Recipe

Name: Eggy Mexican quesadillas recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 60 g (2.1oz) cheddar cheese, grated; 50 g (1.8oz) cured chorizo; 0.25 red onion, finely sliced; 0.5 green chilli, very finely diced; 3 tbsp fresh coriander, chopped; 1 tbsp guacamole; 1 tbsp sour cream; 1 pinch salt; 1 pinch pepper

Servings: persons

3 large eggs
60 g (2.1oz) cheddar cheese, grated
50 g (1.8oz) cured chorizo
0.25 red onion, finely sliced
0.5 green chilli, very finely diced
3 tbsp fresh coriander, chopped
1 tbsp guacamole
1 tbsp sour cream
1 pinch salt
1 pinch pepper

1
Fry the chorizo and onion in a dry pan for 5 minutes.
2
When cool add the cheese, chilli and coriander.
3
Beat the eggs with some salt and pepper.
4
Place a non-stick frying pan over a medium heat then pour in half of the eggs.
5
Tilt the pan until you have a thin layer of egg, then cook until just set.
6
Remove from the pan and repeat to make another omelette.
7
When nearly set, sprinkle the cheese mixture on top.
8
Place the other omelette on top.
9
Cook for a further 1-2 minutes before turning onto a board and cutting.
10
Serve with guacamole and sour cream.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, 60 g (2.1oz) cheddar cheese, grated, 50 g (1.8oz) cured chorizo, 0.25 red onion, finely sliced, and more.

Yes, Eggy Mexican quesadillas recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggy Mexican quesadillas recipe

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