Chorizo, Egg and Cheese Quesedillas

Who doesn’t love a nice crispy, melty quesedilla?  I happen to love ‘em stuffed with just about anything, any time of the day or night.  I find them to be an amazing “fourth meal” or a meal at around 11pm when you find yourself staring into the fridge, not truly hungry but just in the mood for “something”.  Oh and I love to slather them with hot sauce and sour cream {and of course a healthy dose of guac, if available}.

So it was around 11pm and there I was staring into the fridge {looking for “something”} and I realized I had all the ingredients for one of those crispy, melty ‘dillas!  Woo hoo!  I decided I’d make this one a breakfast quesedilla - because why not make a great thing greater by adding breakfast food?!  The wonderful thing about quesedillas is that you can taylor them to whatever you have lying in your fridge.  All you need is cheese and tortillas.  Got some canned tuna?  Throw it in there!  Leftover chicken or steak?  Go for it!  Roasted veggies?  Yum-City!  Get playful and adventurous -- when has a quesedilla ever let you down?

Chorizo, Egg and Cheese Quesedillas

{makes 1 large quesedilla - serves 2}

2 quesedilla or burrito-sized flour tortillas

cooking spray

1 link ground chorizo

1/2 can black beans, drained and rinsed

2 eggs

splash milk

salt and pepper

2 big handfuls of shredded monterey jack cheese {or any cheese you have in your fridge}

cilantro, for garnish

serve with: salsa, guacamole, sour cream, hot sauce

1. In a small skillet over medium high heat, add chorizo and cook until done.  Add black beans to chorizo and stir to combine.  Remove mixture from pan and set aside.
2. In a small bowl, whisk eggs, milk, salt and pepper.  Pour into hot skillet used for chorizo and scramble eggs.  Set aside.
3. Place a large skillet over medium-high heat and coat with a hefty dose of cooking spray.  Lay a tortilla in skillet and top with 1 handful cheese, bean and chorizo mixture, eggs and another handful of cheese.  Top with second tortilla and spray top with more cooking spray.  Cook quesedilla for 3 to 4 minutes or until tortilla is beginning to brown.  Flip quesedilla and cook 3 to 4 more minutes, until beginning to brown.
4. Remove quesedilla from skillet to cutting board and cut into 8 slices.  Garnish with cilantro and serve with salsa, guac, sour cream and/or hot sauce.