Ingredients:

  • 4 oz (115g) Raw Spanish Chorizo, casing removed and crumbled
  • 6 large Eggs
  • 2 Tbsp Milk or Half-and-Half (approx. 30ml)
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • 1/2 cup (50g) Monterey Jack Cheese, shredded
  • 1/4 cup (25g) Fresh Cilantro, chopped
  • 8 large (10-inch/25cm) Flour Tortillas
  • 2 Tbsp Unsalted Butter, divided

Instructions:

  1. Whisk eggs, milk, salt, and pepper in a medium bowl until just combined and slightly frothy. Set aside.
  2. Heat the large skillet over medium heat. Add crumbled chorizo and cook, breaking it up with a spoon, until crispy and the fat has rendered (about 5-7 minutes). Remove chorizo solids with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan. Set chorizo aside.
  3. Pour the egg mixture into the same skillet (using the chorizo fat for flavour!). Cook gently, stirring occasionally, until they are set but still slightly moist. Fold the cooked chorizo back into the eggs. Remove the entire egg mixture from the pan and set aside. Wipe the pan quickly.
  4. Place the clean skillet back over medium-low heat. Add 1 teaspoon of butter. Lay one tortilla flat in the pan.
  5. On one half of the tortilla only, sprinkle one-quarter of the shredded cheese. Top this with one-quarter of the egg/chorizo mixture, and sprinkle lightly with cilantro, if using.
  6. Once the cheese begins to melt (about 1 minute), fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with the spatula.
  7. Cook for 2-3 minutes per side, pressing gently, until the tortilla is beautifully golden brown and crisp, and the cheese inside is thoroughly melted. Add another teaspoon of butter to the pan before flipping to ensure a good colour.
  8. Transfer the cooked quesadilla to a cutting board, wipe the pan, and repeat steps 4-7 for the remaining ingredients, adding fresh butter each time.
  9. Cut each quesadilla into three wedges immediately and serve hot.