Loaded Breakfast Quesadillas on the Blackstone Griddle

Ingredients

• 1/2 cup Red Bell Pepper (diced small)
• 1/2 cup Yellow Bell Pepper (diced small)
• 1/2 cup Green Bell Pepper (diced small)
• 1/2 cup Yellow Onion (diced)
• 1 each Jalapeño (seeded and diced (optional for heat))
• 4 slices Bacon (roughly chopped)
• 4 oz Breakfast Sausage (half a tube, broken into pieces)
• 4 oz Beef Chorizo (crumbled)
• 1 clove Garlic (minced)
• 4 each Large Eggs (room temperature)
• 1 tablespoon Lumberjack Seasoning (or any robust all‑purpose seasoning blend)
• 1 cup Kraft Jack Cheese (shredded; can mix with cheddar)
• 2 each Large Flour Tortillas (10‑inch, flexible)
• 2 tablespoons Hallelujah Sauce (Chalula) (optional, for drizzling)

Instructions

1. Dice vegetables and chop bacon

   Dice the red, yellow, and green bell peppers, the yellow onion, and the jalapeño (if using). Rough‑chop the bacon into bite‑size pieces.

   Time: PT5M

2. Whisk eggs with seasoning

   Crack the four eggs into a mixing bowl, add the Lumberjack seasoning, and whisk vigorously until the mixture is light and airy.

   Time: PT3M

3. Preheat the griddle

   Turn the Blackstone griddle to medium‑high heat and let it reach about 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

4. Cook bacon

   Spread the chopped bacon on the griddle and cook, stirring occasionally, until crisp and the fat has rendered.

   Time: PT5M

   Temperature: 375°F

5. Sauté sausage, chorizo, and vegetables

   Add the broken sausage pieces and crumbled chorizo to the bacon grease. Once browned, add the diced bell peppers, onion, jalapeño, and minced garlic. Sauté until the vegetables are tender and the meat is cooked through.

   Time: PT8M

   Temperature: 375°F

6. Combine bacon with meat‑veg mixture

   Return the crisp bacon to the griddle and mix it through the sausage‑chorizo‑vegetable blend.

   Time: PT2M

   Temperature: 375°F

7. Wipe excess grease

   Using a paper towel, carefully wipe away excess bacon grease from the cooking surface, leaving a thin coating for the eggs.

   Time: PT2M

8. Cook the egg base

   Pour a portion of the whisked eggs onto the griddle, spreading it into a thin circle. Sprinkle half of the shredded cheese over the egg and place a tortilla on top. Let it set for a minute.

   Time: PT3M

   Temperature: 375°F

9. Add filling and fold

   Flip the egg‑tortilla combo, then spoon a generous amount of the meat‑vegetable mixture onto one half. Add more shredded cheese, then fold the tortilla over to enclose the filling.

   Time: PT5M

   Temperature: 375°F

10. Brown both sides

    Cook each side of the assembled quesadilla until golden‑brown and the cheese is fully melted, about 2‑3 minutes per side.

    Time: PT5M

    Temperature: 375°F

11. Cut and serve

    Transfer the quesadilla to a cutting board and cut into wedges with a pizza cutter or sharp knife.

    Time: PT2M

12. Add optional sauce and enjoy

    Drizzle Hallelujah sauce over the wedges if desired, then serve immediately.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

4g