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

Ingredient Substitutions

• Instead of Red Bell Pepper: any color bell pepper
• Instead of Yellow Bell Pepper: any color bell pepper
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Yellow Onion: white onion
• Instead of Jalapeño: serrano pepper, green chili
• Instead of Bacon: turkey bacon, smoked pork belly
• Instead of Breakfast Sausage: ground pork sausage, chicken sausage
• Instead of Beef Chorizo: Mexican chorizo, spicy ground beef
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Large Eggs: egg substitute, egg whites (8 oz)
• Instead of Lumberjack Seasoning: Cajun seasoning, smoked paprika blend
• Instead of Kraft Jack Cheese: shredded cheddar, Monterey Jack, Mexican blend cheese
• Instead of Large Flour Tortillas: whole‑wheat tortillas, gluten‑free tortillas
• Instead of Hallelujah Sauce (Chalula): sriracha mayo, chipotle aioli

Equipment Needed

• Blackstone Griddle
• Mixing Bowl
• Whisk
• Chef's Knife
• Cutting Board
• Spatula
• Tongs (optional)
• Pizza Cutter (optional)

Critical Steps — Do Not Skip

• Cooking bacon until crisp to render flavorful grease
• Sautéing sausage, chorizo, and vegetables without burning
• Ensuring the egg base sets but stays fluffy before adding tortilla
• Flipping the quesadilla without breaking the tortilla

Chef Tips from the Video

• For extra smoky flavor, use smoked bacon and smoked sausage.
• Add a pinch of smoked paprika to the seasoning blend for depth.
• If you like extra crunch, sprinkle a handful of crushed tortilla chips inside before folding.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet or microwave.

Freezer: Not recommended; texture of tortilla and egg degrades.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Dice all vegetables and store in a sealed container in the fridge for up to 24 hours.
• Cook the bacon and crumble it ahead of time; keep the rendered grease for later use.

Frequently Asked Questions