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Spanish Chorizo Quesadillas

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Spanish Chorizo Quesadillas

Spanish Chorizo Quesadillas

Jessica Braider
One of the original Scramble-eaters, Mark Spindel, was excited to share one of his recipes with us. Cut into wedges, these make a flavorful appetizer or meal. If you are making 6 or fewer quesadillas, you may want to cook them in a large nonstick skillet over medium heat on the stove, and of course, these can be customized to the individual tastes of family members. Scramble recipe tester Nikki Wolf said, “My 6-year-old daughter gobbled hers in record time!” These would also be delicious with caramelized onions or some baby spinach folded into the tortillas.
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Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 12 servings


  • 1 lb. chorizo sausage or soy chorizo (use wheat/gluten-free, if needed) casings removed (if using vegetarian chorizo, just chop it up)
  • 1 tsp. extra virgin olive oil
  • 8 eggs beaten
  • 1/2 cup fresh cilantro chopped
  • 12 whole wheat tortillas (use wheat/gluten free, if needed)
  • 4 oz. Manchego cheese grated, or use Monterey Jack
  • 1 cup salsa (look for brands with no sugar added), for serving (optional)
  • 1 cup cup low fat sour cream or plain Greek yogurt (or use any variety), for serving (optional)


  • Preheat the oven to 375 degrees and spray 2 baking sheets with nonstick cooking spray.
  • In a heavy skillet, brown the chorizo over medium heat, breaking it up with a spatula, until it is cooked through, about 10 minutes.
  • Meanwhile, in a nonstick skillet, heat the oil over medium-low heat, add the eggs, and scramble them gently until they are just cooked through. Fold in the cilantro.
  • On half of each tortilla, layer about 2 Tbsp. each of chorizo, eggs, and cheese, and fold the other half of the tortilla over it. (Spray the tops of the quesadillas lightly with nonstick cooking spray for a crisper top, if desired.)
  • Arrange 6 quesadillas on each baking sheet and bake them for 10 – 12 minutes, or until lightly browned. Serve immediately, with salsa and/or sour cream, if desired.


Do Ahead or Delegate: Brown and refrigerate the chorizo, beat and refrigerate the eggs, chop the cilantro, grate the cheese if necessary and refrigerate.
Scramble Flavor Booster: Brown a diced jalapeño pepper with the chorizo, use spicy salsa.
Tip: If you can’t find vegetarian chorizo, omit the chorizo for non-meat eaters and use a little extra egg, or use 1 lb. meatless crumbles and mix in about 1/2 tsp. each of salt-free chili powder, ground cumin, coriander, and dried oregano.
Nutritional Information Per Serving (% based upon daily values):Calories 400, Total Fat: 26g, 40%; Saturated Fat: 9g, 43%; Cholesterol: 168mg, 56%; Sodium: 718mg, 30%; Total Carbohydrate: 21g, 7%; Dietary Fiber: 3g, 12%; Sugar: 1g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, No Added Sugar, Nut-Free, Sandwiches/Wraps, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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