By Emma Haberman | November 15, 2011


I learned a valuable lesson this weekend: wrapping a burrito is tricky- really tricky. So imagine my disappointment when I woke up on Saturday morning, dead set on making breakfast burritos for me and my loved ones, only to find that my kitchen had other plans. The chorizo was cooked, the tomatoes were diced, the eggs were scrambled…all that was left was to roll it all up into a simple, snuggly burrito. Not so fast!

After several attempts resulting in scattered avocado and spilled beans, I had to concede to the tortilla and rethink my plan. Knowing that melted cheese makes anything delicious, I spread the burrito filling on a tortilla, added some more Jack cheese and covered it with a second tortilla. The result? A cheesy, satisfying quesadilla, perfect for breakfast and brunch – and even better accompanied with a Bloody Mary.

More breakfast ideas we love:

Kale Breakfast Bowls with Cotija Cheese

Mango and Banana Pancakes

Herbed Omelet Recipe

Breakfast Quesadilla Recipe

(For 1 Quesadilla)

2 8-inch flour tortillas (a larger tortilla would make wrapping burritos easier if you want to give it a try)
2 eggs
1 link spicy chorizo
1/4 cup Jack cheese, grated
1/2 Spanish onion, diced
1 plum tomato, seeded and diced
1/4 cup black beans, rinsed
1/2 avocado, sliced
1/4 cup sour cream
1 tablespoon hot sauce
Splash of milk
Olive oil


  1. Heat 1 tablespoon of olive oil in a medium-sized skillet. Remove the chorizo from its casing and crumble into the skillet. Cook until sausage begins to brown.

2. Add the tomatoes, onions, beans, salt and pepper. Saute until the chorizo is cooked through and the onions and tomatoes begin to soften. Remove from heat and set aside.

3. Crack the eggs in a bowl and add milk, salt and pepper. Whisk until eggs are well-beaten. Pour the mixture into the hot skillet and stir continuously until the eggs are cooked to your liking.

4. While the eggs cook, mix the sour cream and hot sauce in a small bowl. Keep chilled.

5. Spread the eggs on top of one of the tortillas. Top with the chorizo mix, sliced avocado and shredded cheese. Cover with the second tortilla. Heat 1 tablespoon of oil in a large skillet and cook quesadilla for 2-3 minutes. Flip over carefully, cook for 2-3 minutes until cheese is melted. Slice into quarters and serve with spicy sour cream.

You can follow Emma on Twitter (@habermania)

Photos: Emma Haberman

To read more tips and recipes from Emma, follow me on Twitter (@MarcusCooks)


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