Ingredients:

  • 4 large (10-inch) flour tortillas (approx. 280g)
  • 3 cups (340g) shredded Monterey Jack or Pepper Jack cheese
  • 6 large (300g) eggs, whisked
  • 1 lb (450g) breakfast sausage, crumbled
  • 1 cup (150g) diced bell peppers
  • 1 cup (150g) diced onions
  • 3 tbsp (45ml) unsalted butter

Instructions:

  1. Preheat the Blackstone griddle to medium heat. Melt 1 tbsp of butter and add the crumbled sausage, onions, and peppers; sauté until the sausage is browned and vegetables are softened, then move the mixture to the cool zone of the griddle.
  2. In a fresh spot on the griddle, melt another 1 tbsp of butter and pour in the whisked eggs. Scramble until just set but still moist, then mix the eggs with the sausage mixture and move to the edge of the griddle.
  3. Melt the remaining 1 tbsp of butter across the center of the griddle and lay down a tortilla. Immediately sprinkle a thin, even layer of cheese over the entire surface.
  4. Place a generous scoop of the egg and sausage mixture on one half of the tortilla, then top the proteins with another layer of cheese.
  5. Once the bottom cheese bubbles and the tortilla is golden, fold the empty half over the fillings. Press firmly with a spatula for 30-60 seconds.
  6. Flip the quesadilla and cook for another 2 minutes until the exterior is deep mahogany-gold and the cheese is fully molten.