Crispy Cheese Chorizo Breakfast Quesadilla Step-by-step instructions

Before you start

Before starting, have all ingredients prepped and within reach. Whisk the eggs in a small bowl. Shred the Oaxaca cheese and Parmesan if not already shredded. Slice the avocado.

If using raw chorizo, cook it in a skillet over medium heat until browned and cooked through, then set aside. Preheat a large cast-iron skillet or comal over medium heat. Have a spatula and a cutting board ready for the final slicing.

Instructions

Soft Scramble and Prep

1. 1Scramble the eggs and chorizo
   Crack the eggs into a bowl and whisk until the yolks and whites are fully blended. Heat a small nonstick skillet over medium-low heat and add the cooked chorizo. Warm the chorizo for 1 minute, then pour in the eggs. Stir gently with a spatula, pushing the curds as they form, until the eggs are softly set but still moist and creamy. Remove from heat immediately.
   Look for Eggs are softly set, creamy, and just barely holding their shape.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the heat low to avoid overcooking; the eggs will finish in the quesadilla.
2. 2Shred the cheese and slice the avocado
   Shred the Oaxaca cheese if not already shredded. Slice the avocado into thin wedges. Set both aside near the stove so they are ready when assembling.
   Look for Cheese is shredded and avocado is sliced and ready.
   Tip Use ripe but firm avocado so it holds its shape in the quesadilla.

The eggs should be softly set, creamy, and just barely holding their shape, with no raw liquid remaining. The chorizo should be evenly distributed.

The cheese and avocado should be ready to use. The skillet should be heated to medium, and a drop of water should sizzle and evaporate quickly.

Crisp the Crust and Fold

3. 3Melt the Parmesan crust
   Heat a large cast-iron skillet or comal over medium heat until a drop of water sizzles and evaporates. Sprinkle half of the shredded Parmesan evenly over the skillet in a thin, lacy layer about the size of a tortilla. Let it melt and bubble for about 30 seconds until golden at the edges.
   Look for Parmesan is melted, bubbling, and golden at the edges.
   Tip Do not stir the Parmesan; let it form a cohesive crust.
4. 4Lay the tortilla over the cheese
   Place one flour tortilla directly over the sizzling Parmesan. Press gently with a spatula so the tortilla adheres to the melting cheese. Let it cook for about 30 seconds until the cheese sticks and starts to crisp.
   Look for Tortilla is adhered to the Parmesan layer.
   Tip Press evenly so the entire surface contacts the cheese.
5. 5Fill and fold the quesadilla
   Spoon half of the chorizo eggs onto one half of the tortilla. Sprinkle with half of the Oaxaca cheese and lay avocado slices on top. Fold the other half of the tortilla over the filling, pressing gently.
   Look for Quesadilla is folded with filling enclosed.
   Tip Do not overfill or the cheese will spill out during crisping.
6. 6Crisp the first side
   Cook the folded quesadilla for 2 minutes per side, pressing occasionally with the spatula. The Parmesan crust should turn deep golden and lacy. Flip carefully with a wide spatula to keep the filling inside.
   Look for Bottom is golden and crisp; the cheese crust is set.
   Tip Adjust heat if browning too fast; the cheese should bubble slowly.
7. 7Crisp the second side
   Cook the second side for 2 minutes, pressing gently, until the exterior is golden and crunchy. The cheese crust should be lacy and firm to the touch. Transfer to a cutting board and let rest for 1 minute.
   Look for Both sides are golden, crisp, and the cheese crust is crunchy.
   Tip Resting helps the cheese set and makes slicing cleaner.

The Parmesan should be melted, bubbling, and golden at the edges. The tortilla should be firmly adhered to the cheese crust. The filling should be enclosed, and the quesadilla should be golden and crisp on both sides, with the cheese crust lacy and firm to the touch.

Slice and Serve

8. 8Repeat with the second quesadilla
   Repeat the process with the remaining Parmesan, tortilla, chorizo eggs, Oaxaca cheese, and avocado. Keep the first quesadilla warm on a baking sheet in a low oven if desired.
   Look for Second quesadilla is golden and crisp.
   Tip Wipe the skillet between batches if any cheese bits burn.
9. 9Slice and serve
   Slice each quesadilla into wedges with a sharp knife. Serve immediately with smoky salsa verde on the side for dipping.
   Look for Wedges are crisp, cheesy, and ready to dip.
   Tip Cut with a serrated knife for a clean edge through the crust.

The quesadilla should be sliced into wedges with a clean cut, revealing the melted Oaxaca cheese and the soft eggs. The crust should crackle when cut. The salsa verde should be on the side for dipping. Serve immediately while the crust is still crisp.

Common mistakes

Do not use high heat when melting the Parmesan; it can burn before the tortilla adheres. Keep the heat at medium so the cheese bubbles slowly and turns golden.

Do not overfill the quesadilla — too much filling makes it difficult to fold and can cause the cheese to spill out. When flipping, use a wide spatula and support the quesadilla to keep the filling inside. Avoid pressing too hard, which can squeeze out the eggs.

How to tell it’s done

The quesadilla is done when the Parmesan crust is deep golden brown and lacy, and the tortilla is crisp on both sides. The cheese inside should be fully melted and the eggs should be cooked through.

If using a food thermometer, the center of the quesadilla should reach 160°F (71°C) to ensure the eggs are safe. Let the quesadilla rest for 1 minute before slicing to allow the cheese to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part