Sriracha mayo breakfast quesadillas.

As you Diamonds already know.. if you saw my last post, we’re celebrating Cinco de Mayo all week here on Deep Fried Diamonds! I love all different kinds of spicy so in this spicy series I’m hitting all the notes. Today I’m drizzling sriracha on everything. I’ve grown such a love for this hot chili sauce, and I really found so many ways to use it. You can be so creative with sriracha sauce! If you have never had this sauce and you think you won’t like it because it may be too hot for you.. just give it a go! I definitely think the way I used it in this breakfast quesadilla is the perfect way to introduce a new kind of spice! Another way to tame down the heat of sauce besides mixing it with some sort of fat is dropping in some sweet honey.

In a non stick pan, spray with butter spray, and pour in two whisked eggs. On top of the eggs you can add salt, pepper, garlic powder, chili powder, and paprika to your liking! Even though we’ll be melting cheese all over our toasty tortilla, I wanted to make the whole situation extra cheese, so I added American cheese inside of the scrambled eggs as well.

  • Cook on low heat, stirring continuously, so you don’t overcook the eggs.

Once the eggs are almost finished cooking, turn off the hea,t and add in a hand full of spinach. The spinach will wilt down from the warm of the pan within seconds.

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In another sauté pan, melt a pad of butter on medium low heat, and place your tortilla onto of the bubbling butter. After one minute of heating up the tortilla, sprinkle a good amount of mozzarella and Mexican cheese all over, along with the scrambled eggs with fresh spinach. The meat you see on top is turkey sausage because that’s what I have currently been loving, but you can use bacon if thats more your zone!

While the cheese is melting, and the heat is getting everything all nice and sizzling, mix together one part mayo and one part sriracha chili sauce. Use half of the sauce to drip all over the half of the quesadilla before folding it over.

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The spicy mayonnaise is going to make the inside of the quesadilla extra creamy and delicious. It’s going to be the most decadent breakfast quesadilla you’ve ever bit your teeth into!

When the cheese is fully melted inside and the sauce begins to sink into everything.. really giving the scrambled eggs an even more velvety texture, flip the half that doesn’t have the goodies on it over to lock and secure it all into place. Once you’ve folded the one hand down, flip the quesadilla over for final browning. You’ll know when it’s time to take it out of the pan because it will be hard to the touch, and the whole outside of the tortilla will be brown and stunning!

  • Do not rush the quesadilla making process! Keep in mind that I said to have the heat on low. Make sure you don’t get impatient, and turn the heat up to high because the tortilla will burn, and the inside will not be the melty goodness that you’re look for when devouring a quesadilla. Especially one this outstanding.

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The inside will start to almost ooze out, but not completely, and there will be little brown grilled cheese like bits on the outside from the cheese toasting on the bottom of the pan. Take into account that if our pan would have been too hot the entire time our tortilla was browning, that cheese wouldn’t be so scrumptious looking… it would be black! Nobody wants to enjoy burnt food am I right?

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Place the quesadilla on a cutting board and slice into triangles; as if it was a mini breakfast pizza! You could kind of think of it like that truthfully considering we’re going to top it with some goodness.. just like a pizza!

  • Drizzle the triangles with the remaining half of the spicy mayo.
  • Squeeze a few squirts of sriracha straight from the bottle to give it a slight more zing!!
  • Add some chopped scallions for a fresh onion bite at the end!
  • Sprinkle with parsley, and serve next to some mashed up avocado. I would normally pair a quesadilla with guacamole.. which is when you add in cilantro, garlic, chopped tomatoes (de-seeded), chopped red onions, and minced jalapeños, but never when I use sriracha sauce do it do that combination.

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In celebration of Cinco de Mayo.. have some fun and serve your sriracha breakfast quesadilla’s on a decorative, colorful plate! Colorfulness always makes things brighter in dark times that we unfortunately have to endure. As I’ve been saying.. take this time at home, especially this week to get creative, and really spice things up in the kitchen. Use spices and hot sauces you’ve never tried before. Make candy using habanero peppers, or  brew up Mexican coffee. Even if you’re not so into the finish product, it could be something entertaining to keep your mind off things for just a little while!

  • Keep being spicy Diamonds 😉

 

     XOXO 

 

Published by

Briana Meshkofski

I have been obsessed with food photography, culinary creations, decor, and party planning since I could remember. I'm actually a gemini, and was born on June 17th 1994. So, this summer ill be alive for a quarter of a century.. which is pretty crazy to me. It reminds me though, that life doesn't slow down, and you should do whatever you are passionate about. This is why I cracked open the next chapter of my life, and decided that in my high 20's, I want to put all my love into this blog; my brand, Deep Fried Diamonds. I would be honored for you all to join my on this journey! You definitely won't want to miss out. xoxo

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