By Traeger Kitchen
These satisfying, spicy quesadillas were developed for breakfast, but we won’t tell if you make them for supper. Look for fresh (uncooked) chorizo, also called Mexican chorizo, where you find sausage and ground beef.
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|1/2 Teaspoon||Kosher salt|
|1/2 Teaspoon||Freshly ground black pepper|
|2 Tablespoon||canola oil or other neutral flavored oil with a high smoke point|
|9 Ounce||fresh bulk chorizo|
|4||10-inch flour tortillas|
|1||8-oz package shredded Mexican blend cheese (about 2 cups)|
|Salsa, for serving|
In a medium bowl, whisk the eggs, salt, and pepper until well combined.
4 Large eggs
1/2 Teaspoon Kosher salt
1/2 Teaspoon Freshly ground black pepper
Heat 2 adjacent zones on the flat top to medium low and one zone to medium for 10 minutes.
Drizzle or squirt the oil over the medium heat zone (you’ll use the other two zones to heat the tortillas later), then use a spatula to spread the oil in a thin layer. Add the chorizo and cook, flipping it, breaking it up into small pieces, and scraping excess grease toward the grease chute, until browned, 6 to 7 minutes.
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
9 Ounce fresh bulk chorizo
Gather the chorizo up, make a bit of a well in the center, and pour the eggs directly on top of the chorizo. Stir until the eggs begin to set and are cooked to your liking, about 30 seconds.
Place the 4 tortillas on the other two zones and divide the cheese among them, sprinkling it evenly. Divide the chorizo-egg mixture among the tortillas and cook until the tortilla is golden brown on one side, about 3 minutes. Fold the tortillas in half. Continue cooking until the cheese has melted, another 1 to 2 minutes.
4 10-inch flour tortillas
1 8-oz package shredded Mexican blend cheese (about 2 cups)
Transfer the quesadillas to a cutting board, slice, and serve with salsa. Enjoy!
Salsa, for serving