Ingredients
Breakfast "Fajita-Dilla"
- 2 tbsp(s) Vegetable Oil
- 4 each Kontos® 7” Pre-Grilled Panini Bread #10013PG
- 4 oz Chorizo Crumbles Cooked
- 4 oz Scrambled Eggs Cooked
- 0.50 cup(s) Fajita Vegetables See Sub Recipe
- 1 cup(s) Oaxaca Cheese Shredded
- 0.50 cup(s) Salsa Prepared
- 0.50 cup(s) Sour Cream
Fajita Vegetables
- 2 tbsp(s) Vegetable Oil
- 1 each Yellow Onions Thinly Sliced
- 1 each Red Bell Peppers Thinly Sliced
- 1 each Green Bell Peppers Thinly Sliced
- 1 each Yellow Bell Peppers Thinly Sliced
- 1 tsp(s) Blackening Seasoning
- To Taste Kosher Salt
- To Taste Ground Black Pepper
Instructions
Fajita-Dilla
- Pre-heat a griddle over medium heat.
- For each quesadilla, place 1 piece of panini bread grill side facing down on a clean work surface. Top panini bread with 2 oz. of chorizo, 2 oz. of scrambled eggs, 1/4 cup of fajita vegetables, and 1/2 cup of shredded oaxaca cheese. Grill side facing up, cover with another slice of panini bread; Repeat this step for each quesadilla.
- For each quesadilla, add 1 tbsp(s) of oil to a griddle and griddle both sides for 5 minutes or until cheese is bubbly and bread is golden.
- Cut each quesadilla into 4 pieces and serve with 1/4 cup of sour cream, and 1/4 cup of salsa for dipping.
Fajita Vegetables
- Set a large saute pan over medium high heat.
- Add vegetable oil, yellow onions, bell peppers, and blackening seasoning to the pan and saute for 5-7 minutes or until onions are translucent and peppers are browned; Adjust seasoning with salt and pepper as needed.
- Allow the vegetables to cool completely, transfer them into an airtight container and refrigerate until needed.
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