Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser.

As always, all opinions are mine alone.

Being a California girl, I’ve had my fair share of Latin food. Even though there is no Latin blood running through my veins, I’ve grown up eating and cooking Mexican food courtesy of my many friends and their willingness to add a seat to the table when I was growing up as well as the many taquerias and restaurants scattered all over the bay area that I’ve visited. I have many friends that love to cook, and the big difference between myself and them is that I did not learn to cook at home from my mother or grandmother. In my early years I actually learned to cook by watching my friends. Whether it was a plate of carne asada and a side of rice and beans, enchiladas, taquitos, or chorizo and eggs with a side of beans for breakfast. I’ve always loved these foods and when I first started practicing my culinary skills, I gravitated automatically to Latin inspired meals first before branching out into other flavors. One of my family favorites has always been chorizo and egg burritos filled with potatoes with a side of beans. It’s filling and delicious and I thought I’d share a variation that’s in a quesadilla instead, with La Morena chipotle sauce and jalapenos stuffed inside!

I remember a few years ago when money was tight and I was just starting to get into cooking. My family was hungry and everyone had scoured the cabinets and refrigerator and stated there was nothing to eat. Now, I love a good challenge and sometimes at those times were when I was challenged the most to come up with something delicious to eat. We had chorizo, we had eggs, we had potatoes, we had tortillas. I didn’t want to make my usual burritos, so I had decided to make a quesadilla instead. Let me also mention, I looooove quesadillas. Melted cheese, tortillas, you can add any sort of filling or ingredients, it’s sort of like a grilled chese but with tortillas instead. Go figure, these are both my favorites.

I made chorizo, egg and potato quesadillas and my family was full and happy and amazed that I was able to whip up a meal out of our empty cupboards and refrigerator. I decided to recreate that meal for you, because even if your cabinets aren’t bare, this is a delicious meal to serve with a side of beans for a big breakfast. It’s even better if you already have the potatoes made and the chorizo and egg made from a previous meal and just have leftovers. I did pick up a few extras to add a special authentic touch. I used La Morena sliced green pickled jalapeno peppers and also chipotle sauce in the quesadillas. I also served the La Morena refried bayo beans with chilpotle and adobo on the side topped with queso fresco crumbles. What I love about La Morena products is they are authentically made in Mexico with all natural ingredients. Check them out on Facebook for more information!

Ingredients for Pan-Fried Potatoes:

5 medium Idaho Potatoes

1/4 cup canola oil

1 teaspoon sea salt

1 teaspoon dry parsley

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 small yellow onion, diced

2 large cloves garlic, minced

Ingredients for the Chorizo and Egg:

2-3 tablespoons beef chorizo

6 large eggs

Ingredients for Breakfast Quesadilla (for one):

2 extra large flour tortillas

1 cup Monterey Jack cheese, grated

3-4 tablespoons of pan-fried potatoes (recipe above)

3-4 tablespoons of chorizo & egg (recipe above)

6-8 La Morena sliced green pickled jalapeno peppers, chopped

1-2 teaspoons La Morena Chipotle Sauce

2-3 tablespoons butter or margarine

*(optional) 1 cup shredded lettuce – as garnish

*(optional) 1 cup salsa – as garnish

*(optional) 1/4 avocado, sliced – as garnish

Directions:

Begin by making the pan-fried potatoes first. In a large skillet, heat oil over medium heat. Once it pops what you sprinkle a tiny bit of water, it’s warm enough. Add the potatoes and stir until all are coated lightly in oil. Begin to slowly add seasonings.

Once potatoes are seasoned thoroughly, stir well so all potatoes are coated evenly. Let the potatoes lay over the pan to be sure they will cook evenly, then cover and let fry for about 5 minutes at a time. Stir well every few minutes.

Once they potatoes have a nice crunch and golden color, add the onions and garlic. Once the garlic and onions are fragrant and soft, remove from heat.

In a smaller skillet, heat the chorizo alone over medium/low heat. Once the chorizo meat separates and browns, add the eggs. Scramble the eggs into the chorizo and remove from heat once they are fully cooked.

Grate the cheese and chop up the jalapenos, it’s time to build the quesadillas.

On top of one tortilla, sprinkle abotu 1/3 of the cheese, top with potatoes, then top with the other 1/3 of the cheese and then the jalapenos.

Sprinkle with chipotle sauce and top with chorizo and egg mixture.

Top with remaining cheese.

Then top with the second tortilla.

In a large flat skillet or grill pan, melt the butter 1 tablespoon at a time over medium/low heat. Once butter is melted, put the quesadilla in and let it cook over the melted butter for about 2 minutes or until golden and crispy.

Remove quesadilla from heat and melt another 1-2 tablespoons of butter before cooking the other side. This side will cook a bit faster so check it after about one minute, until golden.

Remove from heat and cut into quarters.

I love how you can see all the delicious layers.

Serve with a dallop of sour cream, a side of salsa and shredded lettuce and sliced avocados. I heated up a can of La Morena refried bayo beans with chilpotle and adobo and sprinkled some queso fresco cheese on top. Delish! This served actually two or three of us!

Enjoy!

Print Chorizo, Egg and Potato Breakfast Quesadilla with Chipotle Sauce Chorizo and eggs with a twist! I added some potatoes and authentic Mexican ingredients to create this delicious breakfast quesadilla. Ingredients For the Pan-Fried Potatoes: 5 medium Idaho Potatoes

1/4 cup canola oil

1 teaspoon sea salt

1 teaspoon dry parsley

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 small yellow onion, diced

2 large cloves garlic, minced

For the Chorizo and Egg: 2-3 tablespoons beef chorizo

6 large eggs

For the Breakfast Quesadilla (for one): 2 extra large flour tortillas

1 cup Monterey Jack cheese, grated

3-4 tablespoons of pan-fried potatoes (recipe above)

3-4 tablespoons of chorizo & egg (recipe above)

6-8 La Morena sliced green pickled jalapeno peppers, chopped

1-2 teaspoons La Morena Chipotle Sauce

2-3 tablespoons butter or margarine

*(optional) 1 cup shredded lettuce - as garnish

*(optional) 1 cup salsa - as garnish

*(optional) 1/4 avocado, sliced - as garnish Instructions Begin by making the pan-fried potatoes first. In a large skillet, heat oil over medium heat. Once it pops what you sprinkle a tiny bit of water, it's warm enough. Add the potatoes and stir until all are coated lightly in oil. Begin to slowly add seasonings. Once potatoes are seasoned thoroughly, stir well so all potatoes are coated evenly. Let the potatoes lay over the pan to be sure they will cook evenly, then cover and let fry for about 5 minutes at a time. Stir well every few minutes. Once they potatoes have a nice crunch and golden color, add the onions and garlic. Once the garlic and onions are fragrant and soft, remove from heat. In a smaller skillet, heat the chorizo alone over medium/low heat. Once the chorizo meat separates and browns, add the eggs. Scramble the eggs into the chorizo and remove from heat once they are fully cooked. Grate the cheese and chop up the jalapenos, it's time to build the quesadillas. On top of one tortilla, sprinkle abotu 1/3 of the cheese, top with potatoes, then top with the other 1/3 of the cheese and then the jalapenos. Sprinkle with chipotle sauce and top with chorizo and egg mixture. Top with remaining cheese. Then top with the second tortilla. In a large flat skillet or grill pan, melt the butter 1 tablespoon at a time over medium/low heat. Once butter is melted, put the quesadilla in and let it cook over the melted butter for about 2 minutes or until golden and crispy. Remove quesadilla from heat and melt another 1-2 tablespoons of butter before cooking the other side. This side will cook a bit faster so check it after about one minute, until golden. Remove from heat and cut into quarters. I love how you can see all the delicious layers. Serve with a dallop of sour cream, a side of salsa and shredded lettuce and sliced avocados. I heated up a can of La Morena refried bayo beans with chilpotle and adobo and sprinkled some queso fresco cheese on top. Delish! This served actually two or three of us! Enjoy! 3.1 https://mamaharriskitchen.com/2014/10/chorizo-egg-potato-breakfast-quesadilla-chipotle-sauce/

#VivaLaMorena | #CollectiveBias

If you’re interested in purchasing La Morena, you can find it in the Mexican food aisle like I did at my local Food 4 Less. For locations near you, connect with La Morena on Facebook.