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When it comes to breakfast or brunch, finding a dish that is both satisfying and easy to prepare can be a challenge. Enter the Spicy Sunrise Green Chili Quesadilla—a delightful fusion of flavors that brings together the richness of chorizo, the freshness of vegetables, and the creaminess of melted cheese. This dish is not just a meal; it’s an experience that awakens the senses and sets a vibrant tone for the day ahead.

Green Chili Breakfast Quesadilla

Start your day with the vibrant flavors of the Spicy Sunrise Green Chili Quesadilla! This easy-to-make breakfast treat combines the richness of chorizo, fresh vegetables, fluffy scrambled eggs, and melted Monterey Jack cheese, all nestled in a golden tortilla. Perfect for busy mornings or leisurely brunches, this quesadilla is not only satisfying but also versatile—customize it to suit your taste. Try it out for a delicious and hearty start to your day!
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Ingredients
  

4 large flour tortillas

2 cups shredded Monterey Jack cheese

1 cup cooked and crumbled chorizo (or a vegetarian substitute)

1 medium green bell pepper, diced

1 small red onion, diced

1-2 fresh green chilies, finely chopped (such as jalapeño or serrano)

4 large eggs

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (for serving)

Instructions
 

Prepare the Filling: In a medium skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened (about 3-4 minutes). Stir in the finely chopped green chilies and crumbled chorizo (or substitute) and cook for another 3-4 minutes, until heated through. Season with salt and pepper to taste. Remove from skillet and set aside.

    Scramble the Eggs: In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. In the same skillet, lower the heat and pour in the beaten eggs. Stir gently with a spatula, cooking until just set, about 3-4 minutes. Do not overcook; the eggs should be fluffy and tender.

      Assemble the Quesadilla: Lay one tortilla flat on a clean surface. Spread a generous layer of the chorizo and vegetable mixture on one half of the tortilla, followed by a layer of scrambled eggs and a handful of shredded Monterey Jack cheese. Fold the tortilla in half over the filling.

        Cook the Quesadilla: Return the skillet to medium heat (you can add a little more olive oil if necessary). Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.

          Repeat: Repeat the assembly and cooking process with the remaining tortillas and filling.

            Serve: Cut each quesadilla into wedges and sprinkle with chopped fresh cilantro. Serve with salsa or hot sauce on the side for dipping.

              Prep Time, Total Time, Servings: 15 min | 25 min | Serves 4