A delightfully spicy breakfast with your favorite chile paste and cheese heated between two corn tortillas.
"*" See Kitchen Notes for more information or links to special ingredients.
Heat a little butter or oil in a small skillet over medium heat.
While the egg is cooking, start heating a cast-iron griddle or skillet over medium heat.
Spread one side of each tortilla with red chile paste. Amount of paste depends on its heat factor, how hot you want your quesadilla, and the type of paste. Just because not to add too much, otherwise, you'll have a very messy quesadilla.
Cut in half is you want and enjoy!
Red Chile Paste – It’s best if you use a paste rather than a sauce. Sauces or salsas are VERY messy in this quesadilla. We like to use gochujang (Korean chili paste), NM red chile paste, aji panca chile paste, or Jamaican Jerk. Sometimes, we forgo the paste and use chopped green chile. It’s a little messy, but well worth it.
Recipe author: MJ of MJ's Kitchen