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El Chapo: An Egg-celent Cinco De Mayo Recipe


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  • Author: Egghead
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Diet: Omnivore

Description

Cheesy quesadillas with a twist! Melted cheese, spicy chorizo, and fluffy eggs make this a Cinco de Mayo standout.


Ingredients

Units Scale
  • 4 pc (4 pc) 12-inch flour tortillas
  • 2 cups (473 ml) queso chihuahua cheese
  • 4 pc (4 pc) large Jidori eggs
  • 1 lbs (454 g) fresh chorizo sausage
  • 1 pc (1 pc) spanish onion
  • 1 pc (1 pc) poblano pepper
  • 1 pc (1 pc) serrano chili
  • 3 pc (3 pc) Roasted Piquiilo Pepper
  • 2 cups (473 ml) canned Black Beans
  • 1 TBS Mexican Oregano
  • 1 tsp Chili Piquin
  • Butter

Instructions

  1. In a medium fry pan, cook the chorizo while breaking it up into chunks with a spatula and rendering it for 10 minutes. Add the onion, peppers, chili, and oregano; cook for 15 minutes until soft. Add the beans and cook out all of the liquid.
  2. While the chorizo is cooking, whisk the eggs with a little salt and pepper in a bowl. Scramble the eggs into the chorizo mixture.
  3. Preheat a large nonstick skillet or griddle to medium-high heat (approximately 375°F – 190°C).
  4. Butter one side of a flour tortilla. Cook the tortilla for 20 seconds, then remove from the pan.
  5. In the same pan, drop ½ cup of cheese per quesadilla directly into the pan. When the cheese begins to melt, add the chorizo and egg mixture to the melted cheese and press with the toasted side of a single quesadilla.
  6. Once the cheese is golden brown, carefully flip the quesadilla and fold it in half.
  7. Toast on both sides and serve with your favorite condiment.

Notes

  • For a richer flavor, use a blend of cheeses like Chihuahua and Oaxaca.
  • If you don’t have Jidori eggs, any large eggs will work. Adjust cooking time as needed.
  • Leftover quesadillas reheat well in a dry skillet over medium heat until cheese is melted and tortilla is crispy.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Brunch
  • Method: Pan-Frying
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 450
  • Sugar: 5
  • Sodium: 800
  • Fat: 25
  • Saturated Fat: 10
  • Unsaturated Fat: 12
  • Carbohydrates: 40
  • Fiber: 5
  • Protein: 20
  • Cholesterol: 200