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Breakfast recipe · from the recipe book

Chorizo-Spiced Potato and Egg Breakfast Quesadillas

Crispy smoky-spiced red potatoes and soft scrambled eggs melt with queso fresco and cheddar inside toasty corn tortillas, finished with a bright fresh tomato salsa.

Chorizo-Spiced Potato and Egg Breakfast Quesadillas

Ingredients

  • 2½ small400 gRed potatoescut into 1/2-inch dice
  • 6 large300 gEggs
  • 16 tortillas384 gCorn tortillas
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • ½ cup crumbled60 gQueso frescocrumbled
  • 2 medium250 gTomatoesseeded and finely diced
  • 1 medium110 gYellow onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ lime, juiced20 gLime juice
  • 1½ tbsp20 gCanola oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, the minced jalapeño, the cilantro, the lime juice and a quarter of the salt; set aside.
  2. Heat half of the canola oil in a large nonstick skillet over medium heat. Add the potato and onion, cover, and cook 10 minutes, stirring occasionally.
  3. Uncover, sprinkle the potatoes with the paprika, cumin, garlic powder, black pepper and half of the salt, and cook 6 to 8 minutes more until browned and tender. Move to a bowl.
  4. Whisk the eggs with the remaining quarter of the salt. Wipe the skillet, add a quarter of the canola oil, and scramble the eggs over medium-low heat until set with no liquid left, 160°F (71°C). Fold the eggs into the potatoes.
  5. Lay out 8 of the corn tortillas. Top each with an eighth of the cheddar, an eighth of the potato-egg filling and an eighth of the queso fresco, then cover with the other 8 tortillas.
  6. Brush the skillet with some of the last quarter of the canola oil and cook the quesadillas two at a time over medium heat, 2 to 3 minutes per side, until crisp and the cheese melts, using the rest of that oil across the batches.
  7. Cut into wedges and serve with the tomato-jalapeño salsa.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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