Chorizo & Avocado Breakfast Quesadilla

1.In a medium skillet, heat the vegetable oil or butter over medium heat. Add the chorizo and cook, breaking it up with a spoon, until fully browned and crispy, about 5-7 minutes. Drain off excess grease and set the chorizo aside.

2.In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the mixture into the same skillet (or a separate non-stick skillet) and cook, stirring occasionally, until the eggs are scrambled and just set. Remove from heat.

3.Wipe the skillet clean and return it to medium-low heat. Place one tortilla in the skillet. Sprinkle half of the shredded cheese evenly over the tortilla.

4.On one half of the tortilla, layer half of the cooked chorizo and half of the scrambled eggs.

5.Fold the empty half of the tortilla over the filling to form a half-moon shape. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.

6.Remove the quesadilla from the skillet and slice it into 2 or 3 wedges. Repeat the process with the remaining ingredients to make the second quesadilla.

7.Open the hot quesadilla wedges and tuck in slices or diced pieces of fresh avocado. Garnish with fresh cilantro, if desired.

8.Serve immediately with a side of salsa, pico de gallo, or sour cream.