Breakfast Quesadilla

Description:

A golden brown, crispy flour tortilla filled with savory chorizo, melted cheddar and Monterey Jack cheeses, a fluffy layer of scrambled eggs with green onions, all topped with vibrant red salsa and creamy avocado slices. The quesadilla is cut into wedges, showcasing the layered fillings within. The warm tortilla contrasts beautifully with the cool avocado and the rich, slightly spicy chorizo. The overall visual is one of rustic warmth and deliciousness.

Ingredients:

• - 2 large flour tortillas
• - 1/2 cup cooked chorizo sausage, crumbled
• - 1/4 cup shredded cheddar cheese
• - 1/4 cup shredded Monterey Jack cheese
• - 1 large egg, lightly beaten
• - 1 tablespoon chopped green onions
• - 1/4 cup salsa
• - 1/4 avocado, sliced

Instructions:

1. 1. Heat a large nonstick skillet over medium heat. Place one tortilla in the skillet and cook for 1-2 minutes per side, or until lightly browned and heated through. Remove from skillet and set aside. Repeat with the second tortilla.
2. 2. In a small bowl, whisk together the beaten egg, and chopped green onions.
3. 3. Return the first tortilla to the skillet. Sprinkle half of the chorizo, cheddar cheese, and Monterey Jack cheese evenly over one half of the tortilla.
4. 4. Pour the egg mixture evenly over the cheese. Top with the remaining chorizo, cheddar cheese, and Monterey Jack cheese.
5. 5. Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
6. 6. Cook for 3-4 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy. Press gently with a spatula to ensure even cooking and cheese melting. If needed, reduce heat slightly to prevent burning.
7. 7. Remove the quesadilla from the skillet and let cool for a minute to allow the cheese to set slightly.
8. 8. Cut the quesadilla into wedges and serve immediately. Top with salsa and avocado slices.