Chorizo Elote Breakfast Quesadilla Crowns

Ingredients

Breakfast filling

• 8 oz raw Mexican pork chorizo, casing removed
• ½ cup finely diced yellow onion
• 1 small poblano pepper, stemmed, seeded, and finely diced
• 1 cup corn kernels, thawed and patted dry if frozen
• 6 large eggs
• 2 tbsp whole milk
• ¼ tsp fine salt
• 1 cup (115 g) shredded pepper jack

Tortillas

• 4 large flour tortillas, about 10 inches across
• 2 tbsp neutral oil, divided among batches

Lime crema and finish

• ⅓ cup sour cream
• 1 tbsp fresh lime juice
• 1 tbsp water
• ¼ tsp chili powder
• ¼ cup crumbled cotija
• 2 tbsp chopped cilantro

Equipment

Large nonstick skillet, bowl, spatula, thermometer

Allergens and ingredient notes: Wheat, egg, milk; check chorizo and tortilla labels.

Step by step

1. Cook chorizo, onion, and poblano in a skillet over medium heat for 8–10 minutes, breaking up the meat, until vegetables soften and chorizo reaches 160°F (71°C). Spoon off excess fat, leaving a thin coating in the skillet. Add corn and cook 2 minutes.
2. Whisk eggs, milk, and filling salt. Reduce the skillet to medium-low and add the egg mixture to the chorizo vegetables. Fold gently for 3–5 minutes, until eggs are fully set and reach 160°F (71°C). Transfer to a bowl and let steam escape for 5 minutes.
3. Wipe the skillet. Divide filling over one half of each tortilla, keeping a ½-inch border. Divide all pepper jack over the filling and fold each tortilla closed to form a half-moon.
4. Heat one-quarter of the neutral oil in the skillet over medium heat. Toast one quesadilla 2–3 minutes per side until crisp and the cheese melts. Repeat with remaining oil and quesadillas. Keep cooked quesadillas on a rack in a 200°F (95°C) oven rather than stacking them.
5. Whisk sour cream, lime juice, water, and chili powder into a smooth crema. Cut each quesadilla into three wedges. Arrange all twelve in a loose crown on a platter, drizzle with the crema, and finish with cotija and cilantro. Serve immediately.

The Devotti twist: Corn and lime crema bring an elote-style finish to a chorizo-and-egg filling, while the crown arrangement exposes the crisp cut edges.

Make ahead and storage

Refrigerate quesadillas and crema separately within 2 hours; use within 3 days. Reheat quesadillas to 165°F (74°C), then add the cold toppings.