Name: Breakfast Quesadilla with Maple Sausage and Charred Poblanos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 quesadillas
Ingredients: 2 poblano peppers (about 3 ounces each); 2 tablespoons olive oil; Kosher salt and coarse black pepper; 4 fully cooked maple breakfast sausage links (about 1 ounce each); 6 large eggs; 1 1/2 tablespoons unsalted butter; 2 burrito-size flour tortillas; 1 cup packed baby spinach (see Cook’s Note); 1 cup shredded Monterey Jack cheese; 2 tablespoons neutral oil (such as vegetable, grapeseed or sunflower); 1/2 cup plain Greek yogurt or sour cream; Chopped cilantro or flat-leaf parsley, for garnish, optional; Hot sauce, for serving, optional

Directions

Preheat the oven to 425 degrees F.
On a baking sheet, drizzle the poblano peppers with 1 tablespoon olive oil and season them with salt and pepper. Roast for 15 minutes, flipping them once halfway through so they are charred side up for the last half. When the peppers are cool enough to handle, slice off their tops, split them down the middle, scrape out the seeds, and roughly chop the flesh.
Reduce the oven temperature to 250 degrees F.
In a small skillet, heat the sausages in the remaining 1 tablespoon olive oil over medium heat until fully warmed through and lightly browned on all sides, 5 to 8 minutes. Roughly chop the sausages.
In a bowl, season the eggs with a pinch of salt and pepper and whisk until they are light and airy.
In a large nonstick skillet, heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour in the eggs. As the outside begins to cook, lift up the eggs with a heatproof spatula so that the runny center flows to the side of the pan. When the bottom is cooked—about 30 seconds—carefully flip the eggs so that they’re now top-side down. If you’re not comfortable flipping the eggs, scramble them with a spatula until they’re soft and fluffy, 15 to 20 seconds after the bottom is cooked. Immediately remove the eggs from the heat and split them down the middle so you have two half-moons.
On one half of each tortilla, layer the poblanos, eggs, sausage, spinach, and Monterey Jack cheese, and sprinkle with salt and pepper. Fold the tortillas over to make a quesadilla shape.
In a large skillet, heat 1 tablespoon of the neutral oil over medium heat. Add one quesadilla and cook until golden brown and crispy, 2 to 3 minutes per side. Place it on a baking sheet to keep warm in the oven. Prepare the second quesadilla with the remaining ingredients.
When both quesadillas have been cooked, slice them into triangle and serve with the Greek yogurt or sour cream. Drizzle with hot sauce and sprinkle with cilantro or parsley if desired.

Cook’s Note

I remember my dad yanking tortillas and the contents of the vegetable drawer out of the fridge for quick-fix family dinners. My favorite filling was the leafy spinach, which would wilt into a tender layer between the golden brown exteriors of the quesadilla. This recipe keeps the spirit of the greens alive but transports the toasty triangles to the breakfast table. Make breakfast quesadillas a weekend tradition, and design inspired creations with a different weekly theme. For a Greek twist, add feta and roasted peppers. For an Italian spin, use fresh basil, roasted tomatoes, and Pecorino Romano.

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Breakfast Quesadilla with Maple Sausage and Charred Poblanos

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