"In a nonstick pan, heat the oil over medium-high heat. Add the hash browns, season with a pinch of salt and cook until golden brown, stirring occasionally, about 10 minutes. Remove from the pan and place on a plate lined with a paper towel. Carefully wipe out the pan. Lower the heat to medium and cook the chorizo until crispy, breaking it up with a wooden spoon as it cooks, about 7 minutes."
"Whisk the eggs together and season with a pinch of salt and pepper. Return the pan to medium heat and melt the butter; then pour in the eggs. Lightly scramble the eggs and then let settle in a thin layer covering the bottom of the pan. Sprinkle with the cheddar cheese. When it begins to melt, place a tortilla on top, allowing it to stick to the cheese. Flip the whole thing over."
The loaded breakfast quesadilla layers creamy scrambled eggs with melted cheddar and Oaxaca cheeses between a crispy flour tortilla. Crispy hash browns and browned ground chorizo add texture and savory flavor. Fresh elements include diced avocado, chopped cilantro, and sliced scallions, with salsa and lime wedges for brightness and sour cream for richness. Cooking steps include frying and drying the hash browns, crisping the chorizo, making a thin scrambled-egg layer that adheres to cheese and tortilla, then folding over the filling and pressing until the cheese melts. The quesadilla is sliced and served with extra salsa, lime, and sour cream.
Read at Alternative Medicine Magazine
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