Zesty chorizo crumbles, scrambled eggs, seasoned fajita vegetables, and shredded Oaxaca cheese stacked in between two pieces of pre-grilled panini bread griddled to perfection. Served with a side of sour cream and salsa for dipping. Kontos® 7” Pre-Grilled Panini Bread #10013PG
Course Breakfast
Cuisine American, Mexican
Keyword Breakfast, mexican street corn, Pre-Grilled Panini
Product Code 10013PG
Servings 2fajita-dillas
Ingredients
Breakfast "Fajita-Dilla"
2tbsp(s)Vegetable Oil
4eachKontos® 7” Pre-Grilled Panini Bread#10013PG
4ozChorizo CrumblesCooked
4ozScrambled EggsCooked
0.50cup(s)Fajita VegetablesSee Sub Recipe
1cup(s)Oaxaca CheeseShredded
0.50cup(s)SalsaPrepared
0.50cup(s)Sour Cream
Fajita Vegetables
2tbsp(s)Vegetable Oil
1eachYellow OnionsThinly Sliced
1eachRed Bell PeppersThinly Sliced
1eachGreen Bell PeppersThinly Sliced
1eachYellow Bell PeppersThinly Sliced
1tsp(s)Blackening Seasoning
To TasteKosher Salt
To TasteGround 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.