California Breakfast Quesadilla

Instructions

In a medium skillet over medium heat, cook the chorizo, breaking it apart with a spatula, until it's browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the chorizo to a plate, leaving all drippings in the skillet.

Reduce the heat to medium-low and add the butter to the drippings in the skillet.

In a small bowl, whisk together the eggs, salt, and pepper.

When the butter has melted, add the eggs to the skillet and allow them to cook undisturbed in a single layer, as if you were making an omelet. Use a spatula to lift up the edges of the egg, then tilt the skillet to allow any uncooked egg to run down under the cooked egg.

Once the egg is cooked through, sprinkle 1/3 cup cheese on top, then remove the skillet from the heat.

Arrange one tortilla on your work surface and slide the eggs into the center of the tortilla, creating an even layer.

Wipe out the skillet, then place the egg-topped tortilla in the skillet.

Top the eggs with the chorizo, tater tots, sliced avocado, and remaining 1/3 cup cheese, and top with the second tortilla.

Place the skillet over medium heat and cook the quesadilla, flipping once, until golden brown and slightly crisp, 2 to 4 minutes per side. TESTER TIP: Given the generous fillings inside this quesadilla, flipping it may be tricky. To make it easier, place a plate over the skillet, flip the quesadilla onto the plate and then slide it back into the skillet to brown the other side.

Slide the quesadilla onto a cutting board. Slice it into eight wedges and serve with salsa for dipping.

Breakfast