Breakfast Quesadilla

Ingredients

• 1 (10-in.) flour tortilla
• 1/3 cup shredded sharp Cheddar cheese
• 1/3 cup shredded Pepper Jack cheese
• 1/4 cup ground breakfast sausage or chorizo
• 2 Tbsp. finely chopped jalapeno pepper or bell pepper (optional)
• 1 large egg
• 1 tsp. water
• 1 Tbsp. vegetable oil
• Salsa, guacamole, and sour cream, for serving

Instructions

1. Cook sausage and peppers: Add 1 teaspoon oil to a non-stick skillet over medium heat, then add sausage and peppers (if using). Cook until the sausage browns and the peppers soften (about 5 minutes). Once the sausage and peppers are cooked, immediately reduce the heat to low.
2. Scramble the egg: Crack the egg into a small bowl and add 1 teaspoon of water. Scramble with a fork or whisk.
3. Add egg to the sausage mixture: Pour the egg mixture into the skillet and use a rubber spatula or wooden spoon to combine the egg and sausage. Cook until the scrambled eggs begin to set, but are still soft (about 1 minute). Remove the skillet from the heat, and set aside.
4. Heat cast-iron skillet: In a cast-iron pan, heat the remaining 1 tablespoon vegetable oil over medium-high heat for 2 minutes. Meanwhile, mix the Cheddar and pepper Jack cheeses in a small bowl, then divide in half.
5. Add tortilla to hot skillet: Add the flour tortilla to the cast-iron skillet, and sprinkle half of the cheese over the lower half of the tortilla.
6. Finish filling quesadilla: Remove the sausage-egg mixture from the non-stick skillet, and place it on top of the cheese layer, then cover with the remaining cheese.
7. Cook quesadilla: Use a thin spatula to fold the top edge of the tortilla over the cheese, egg, and sausage and press down with the spatula until the cheese melts enough to seal. Immediately use the spatula to flip the quesadilla over, and cook until both sides are golden and crisp and the cheese is thoroughly melted (about 1 minute).
8. Cut quesadilla and get ready to serve: Use the thin spatula to transfer the quesadilla to a plate lined with a paper towel to remove excess oil. Cut into wedges and serve with salsa, guacamole, and/or sour cream.