Chorizo Breakfast Quesadillas
Cheesy, flavorful, and loaded with lean chorizo, egg whites, potatoes, and peppers, these breakfast quesadillas are quick to make, high in protein, and low in carbs. Perfect for a hearty morning meal, weekend brunch, or easy meal prep.
Equipment
- 1 large skillet
- 1 large griddle (optional)
- Cooking spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 oz lean chorizo
- 15 oz can diced potatoes drained and rinsed
- 1 poblano or bell pepper diced (optional)
- 2 cups 490 g egg whites
- 10 6- inch flour tortillas low-carb preferred
- 10 oz shredded Mexican cheese blend
Instructions
- Prepare the Chorizo: Heat a large skillet over medium-high heat. Once hot, add the lean chorizo to the pan. Break it apart gently using a spatula as it cooks. Allow the chorizo to brown evenly, stirring occasionally to ensure it cooks through without burning. This process should take about 5–7 minutes. Once fully cooked, push the chorizo to one side of the skillet.
- Cook the Vegetables: In the same skillet with the chorizo pushed aside, add the drained diced potatoes and the diced poblano or bell pepper. Stir them gently to combine with the remaining chorizo fat for added flavor. Cook over medium heat until the potatoes are tender and the peppers are softened, about 4–5 minutes. Taste and adjust seasoning with a pinch of salt or pepper if desired. Once done, transfer the mixture to a plate and set aside.
- Cook the Egg Whites: Reduce the heat to medium. Pour the egg whites into the now-empty skillet. Let them cook gently, stirring occasionally, until they are fully set but still moist. Avoid overcooking, as slightly creamy egg whites provide a better texture in the quesadillas. This should take approximately 3–4 minutes. Once cooked, turn off the heat.
- Combine the Filling: Return the cooked chorizo, potatoes, and peppers to the skillet with the egg whites. Stir gently to combine everything into a cohesive filling. If you prefer, you can also transfer the egg whites and chorizo-vegetable mixture to a large mixing bowl for easier handling. Make sure the mixture is evenly distributed so each quesadilla gets a balanced portion of protein, veggies, and flavor.
- Prepare the Tortillas: Preheat a large skillet or griddle over medium-low heat. While the pan warms, lay out your 6-inch tortillas on a clean surface. Sprinkle approximately 1 oz of shredded Mexican cheese on half of each tortilla. This will help bind the quesadilla together and give it a deliciously melty texture.
- Assemble the Quesadillas: Spoon about 3.5 oz of the chorizo-egg-vegetable filling onto the cheese side of each tortilla. Carefully fold the tortilla in half, enclosing the filling. Press down lightly to help the cheese melt and seal the quesadilla. Repeat this process for all ten tortillas.
- Grill the Quesadillas: Place the folded quesadillas onto the preheated skillet or griddle. Cook over medium-low heat until the bottom is golden brown and crispy, about 2–3 minutes. Carefully flip each quesadilla using a spatula and cook the other side until it is also golden brown and the cheese is fully melted.For extra crispiness, lightly brush the pan or tortillas with cooking spray or a small amount of oil before grilling.
- Serve and Enjoy: Remove the quesadillas from the skillet and let them rest for 1–2 minutes. This helps the cheese set slightly, making them easier to cut and serve. Slice each quesadilla in half if desired and plate. Serve warm for breakfast, brunch, or a satisfying anytime snack. Pair with salsa, avocado, or a dollop of Greek yogurt for added flavor and nutrition.
- Storage and Reheating Tips: If you have leftovers, let the quesadillas cool completely, then wrap individually in foil or place in an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in a preheated skillet over medium heat for 2–3 minutes per side or in the oven at 350°F (175°C) for 5–7 minutes until warmed through. Avoid microwaving for best texture.
Notes
- Use lean chorizo to keep the dish lower in saturated fat while still providing rich flavor.
- If you prefer, substitute poblano peppers with red or green bell peppers for a milder taste.
- Egg whites can be swapped with whole eggs if you want extra richness; just note that calories and fat content will increase slightly.
- For easier handling, grate your own cheese from a block rather than using pre-shredded cheese, which melts better.
- The filling can be prepped ahead of time and stored in the fridge for quick weekday breakfasts.
