BREAKFAST QUESADILLAS

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese cuts calories without sacrificing taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often less expensive.

Add 3 cups of maseka to a bowl.

Add optional ingredients: all purpose flour, baking powder, baking soda, and salt.

Add water to the maseka to reconstitute it until it's moist to the touch.

Set the hydrated masa aside.

Boil potatoes for 8 to 10 minutes until soft.

Heat a skillet over medium heat and add avocado oil.

Add chorizo to the skillet and cook for 6 minutes, mixing well.

Strain the boiled potatoes and add them to the chorizo, mixing together.

Pour in the egg mixture and cook on medium-low heat until the eggs are done.

Mash a few potatoes to prevent them from popping out of the quesadilla.

Take a ball of masa and press it in a tortilla press.

Fill the tortilla with cheese and the chorizo-potato-egg mixture, then fold and seal it.

Heat oil in a pan and fry the quesadillas for about 1 to 1.5 minutes on each side until golden brown.

Slice the quesadilla open to reveal the filling and serve with lettuce and crema.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens