Mexican Breakfast Sheet Pan Quesadillas
Quesadillas stuffed with Mexican chorizo, potatoes, cilantro scrambled eggs & cheese and baked right on the sheet pan!
Servings: 6 servings
Ingredients
- 2 tbsp. butter divided
- 8 burrito size flour tortillas
- 1 tbsp. olive oil
- ½ onion chopped
- 1 # Mexican chorizo
- 2 medium russet potatoes peeled and diced into ½ inch cubes
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 8 eggs
- ¼ cup milk
- ¼ cup cilantro chopped
- 2 cups Monterrey jack cheese shredded
Instructions
- Preheat oven to 450 degrees.
- Melt 1 tbsp. butter and brush the bottom of a half sheet pan. To lay out tortillas, start with your sheet pan in front of you with the longest side going from left to right. Lay 2 tortillas across the top of the pan, with half of each tortilla hanging over the edge of the pan. Repeat with 2 more tortillas on the bottom long side. Place 1 tortilla on each of the short ends, also hanging half over the edge. Place another tortilla in the middle of the sheet pan to finish covering the whole sheet pan.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 2 minutes. Add chorizo sausage and break into small pieces. Cook sausage until cooked through and deeply browned, about 5-7 minutes. Remove sausage from the skillet and place on a paper towel to drain grease.
- In the same skillet over medium heat, add the diced potatoes, salt, pepper, garlic powder & onion powder. Cover and cook potatoes 8-10 minutes until tender, stirring occasionally. Remove cover and cook another 4-5 minutes to get the potatoes crisped up. Remove potatoes from the skillet and set aside.
- In a bowl, whisk together eggs, milk and chopped cilantro. Melt 1 tbsp. butter in the skillet over medium heat. Add the egg mixture and cook, while gently stirring, until eggs are done. Spread cilantro eggs evenly over the tortillas on the sheet pan.
- Top the eggs with potatoes and chorizo then sprinkle over shredded cheese.
- Fold the "loose" ends of the tortilla over the top of the filling all the way around. Place 1 more tortilla over the center to cover all the filling.
- Grab a second half sheet pan and spray the underside with non-stick spray. Place the second pan on top of the quesadilla to hold everything in place while cooking.
- Bake 20-25 minutes until everything is heated through, cheese is melted and tortillas are golden brown. Remove from the oven and cut into triangles.
- Serve with extra cilantro, sour cream, salsa and/or guacamole.
Notes
Tips for cutting the quesadillas
- Have the sheet pan in front of you horizontally. Make 1 cut down the middle, then cut each of those halves in half. Turn the pan vertically and make 1 cut down the middle to make 8 rectangles. Cut each rectangle in half to create triangles.