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Colorado-Style Breakfast Quesadillas

Colorado-Style Breakfast Quesadillas

Recipe by Todd Toven

Serves 4-6

Time: 30 minutes


  • One large potato, diced
  • One jalapeno, diced
  • Blackstone Street Taco seasoning or any comparable seasoning
  • 16 oz. ground sausage or chorizo (recommend Jimmy Dean Hot Sausage Roll)
  • Fresh garlic, diced or garlic paste
  • 2-3 eggs (or Egg Beaters)
  • Four flour tortillas
  • 3 cups shredded fiesta-blend cheese 
  • 1 cup cilantro, sliced
  • Green chile sauce, as desired
  • Crema Mexicana, to taste
  • Hot sauce (recommend Cholula Chili Garlic sauce)
  • Olive or vegetable oil, for the griddle


  1. Turn the Blackstone griddle on medium heat. Drizzle and spread oil on the hot griddle top.
  2. Put down the diced potatoes and jalapenos. Season with Blackstone Street Taco. Stir while cooking.
  3. Chop up sausage on the griddle top, mix with the other ingredients, and season again.
  4. Place garlic and eggs on the griddle and mix in with other ingredients.
  5. Once the eggs are cooked, move the sausage mixture to one side of the griddle top and turn down the heat to keep warm.
  6. Clean off the other side of the griddle.
  7. Put together the quesadilla! Place one tortilla on the griddle. Sprinkle cheese, sausage mixture, cilantro, green chile sauce, and more cheese on top of the tortilla. Place a second tortilla on top. 
  8. Flip after a couple of minutes, when the cheese is mostly melted.
  9. Remove from the griddle when both sides of the tortilla are lightly browned. Drizzle crema and hot sauce onto the quesadilla and season again.
  10. Enjoy!

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