Have you ever had a craving for crappy hospital cafeteria food? The hospital I am currently working at has a few things they have always done well at the grill in their cafeteria. Most of the food totally sucks though. One thing I really enjoy there is their breakfast quesadillas. But I haven’t been able to get one for months now since the grill has been serving a very limited pre-cooked menu with the COVID-19 restrictions. They are usually just made on their griddle with cheese, scrambled eggs and bacon, folded up in a crispy tortilla, but they are absolutely delicious and filling enough to get me through until a late lunch break.
We’ve been exploring new ideas for meals on our Blackstone Griddle both at home and while camping, and this last weekend while we were camping I got an insane craving for one of those breakfast quesadillas so I asked Ryan to make me one. He knew exactly what I was talking about and told me about how he used to like to have them make it with pepper jack cheese and spinach when they would customize them for you. We had already used up all our bacon in our Bloody Marys, but we did have some chorizo to substitute along with the pepper jack cheese, spinach, sliced mushrooms and scrambled eggs. The result was so amazing I just have to share!
Ingredients:
- 1 lb. package chorizo ( we used Johnsonville)
- 1/2 package fresh baby spinach
- 6 white mushrooms sliced
- Pepper Jack cheese sliced or grated (we used one 8oz package of Kraft Natural Cheese slices)
- 8 large eggs scrambled
- 1 Package Burrito size Flour tortillas
We had enough to make at least 4 quesadillas, and each quesadilla was filling enough to feed 2 adults. Ryan even said we have just split one, which is something he never says. I would say that we could have reasonably make 6 servings. I don’t know what the nutritional information is for this, but honestly when I am camping I don’t really care.
Directions: Start by heating up your griddle to a high heat. Start cooking your chorizo first. When the chorizo is about halfway cooked, reduce the heat to medium and put on the mushrooms and spinach to sauté. Cook the scrambled eggs next. By the time your eggs are done the chorizo should be fully cooked. Once your chorizo and eggs are cooked, place a tortilla on the griddle, and layer one half of it with cheese, chorizo, eggs, spinach and mushrooms, then a little more cheese and fold the tortilla in half. When your cheese is melting and the tortilla is getting crispy and brown give it a flip to brown the other side. When the second side is brown and crispy remove it from the griddle. You may need to reduce the heat more while browning the tortilla in order to fully melt the cheese without burning your tortilla. Cut into quarters and serve with fresh salsa or pico de gallo.
Have I mentioned lately what an amazing cook my husband is, and how much I love our Blackstone Griddle? If not, I apologize, I will try to do it much more often!
What is your favorite breakfast to cook when you are camping? Like I mentioned earlier we are always for new ideas and would love for you to share. Please feel free to share your ideas in the comments below, and share this recipe with your friends and family.
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Happy Camping!
