Cheesy Chorizo & Egg Quesadillas with Sautéed Veggies
A comforting Mexican classic for beginners, these quesadillas are filled with a savory mix of chorizo, scrambled eggs, colorful peppers, broccoli, and melty cheese, pan-fried to golden perfection.
Ingredients
- 4 flour or corn tortillas 6inch
Substitute: Large lettuce leaves if preferred (note: will not be a crispy quesadilla)
- 4 oz mexican chorizo remove casing if applicable
Substitute: Ground plant-based chorizo alternative or seasoned black beans
- 1/8 teaspoon salt for eggs
- 1/16 teaspoon black pepper for eggs
- 1/4 cup green bell pepper finely diced
Substitute: Finely diced zucchini
- 2 large egg
- 1/2 cup shredded cheese monterey jack or cheddar blend
Substitute: Mexican cheese blend or Oaxaca cheese
- 1/4 cup broccoli florets finely chopped
Substitute: Finely diced mushrooms or corn
- 1 tablespoon olive oil or butter
Substitute: Avocado oil or any cooking oil
- 1/4 cup red bell pepper finely diced
Substitute: Finely diced onion
Equipment Needed
- • Large non-stick skillet
- • Cutting board
- • Chef's knife
- • Mixing bowl
- • Whisk or fork
- • Spatula
Nutrition (per serving)
Calories
600
Protein
30g
Carbs
38g
Fat
38g
Instructions
- 1
Finely chop the 1/4 cup broccoli, 1/4 cup green bell pepper, and 1/4 cup red bell pepper. Set aside.
⏱️ 3 minutes
Technique: chopping
- 2
Place a large non-stick skillet over medium-high heat. Add the 4 oz chorizo (remove casing if applicable). Break it apart with a spatula and cook until browned and crumbled, about 3 minutes. Drain off most of the rendered fat, leaving about 1 teaspoon.
⏱️ 3 minutes
Technique: sautéing
- 3
Add the chopped broccoli, green pepper, and red pepper to the skillet with the chorizo. Sauté (cook quickly while stirring) for 2 minutes until the vegetables are slightly tender-crisp. Transfer the chorizo-veggie mix to a plate and set aside.
⏱️ 2 minutes
Technique: sautéing
- 4
In the same skillet (no need to wash), whisk the 2 large eggs with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Pour into the hot skillet and scramble (stir continuously with a spatula) until just set and still moist, about 1 minute. Transfer to the plate with the chorizo-veggie mix.
⏱️ 1 minute
Technique: scrambling
- 5
Wipe the skillet clean with a paper towel and return it to medium heat. Add 1/2 tablespoon of olive oil or butter to the skillet. Place one tortilla flat in the skillet.
⏱️ 30 seconds
Technique: prepping
- 6
Sprinkle 1/4 of the 1/2 cup shredded cheese over half of the tortilla. Spoon 1/4 of the chorizo-veggie mix and 1/4 of the scrambled egg onto the same half. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 minute
Technique: assembling
- 7
Cook the folded quesadilla for 2-3 minutes per side, pressing down gently with your spatula, until both sides are golden brown and the cheese is thoroughly melted. Transfer the cooked quesadilla to a cutting board.
⏱️ 5 minutes
Technique: pan-frying
- 8
Add the remaining 1/2 tablespoon of oil or butter to the skillet. Repeat steps 6 and 7 for the second quesadilla. Once cooked, slice each quesadilla in half or into wedges and serve immediately.
⏱️ 5 minutes
Technique: assembling, pan-frying, serving
💡 Chef's Tips
Serve with your favorite salsa, a dollop of sour cream, or a side of guacamole for a complete meal. For extra crispiness, cook quesadillas without oil initially, then add a tiny bit of oil for the final browning.
⚠️ Common Mistakes to Avoid
- • Overfilling the quesadillas, which makes them hard to fold and can cause filling to spill out.
- • Cooking on too high heat, leading to burnt tortillas before the cheese melts.
- • Not draining the chorizo fat, which can make the quesadilla greasy and soggy.
Why Easy?
✓ What makes it easier:
- • Ingredients are easy to prepare and cook with minimal steps
- • Stovetop cooking (sautéing, pan-frying) is beginner-friendly
- • No advanced cooking techniques or specialized equipment needed
! What requires attention:
- • Careful timing is needed to prevent burning the tortillas while ensuring the cheese melts. Keep an eye on the heat.
