Recreating an unforgettable breakfast quesadilla from a mystery LA food truck—made with homemade Sonoran-style flour tortillas, eggs, chorizo, and a sweet-and-spicy salsa.
The Deets
Last year, I was in LA and had one of those meals that just sticks with you—the kind you randomly think about months later and immediately start craving. It was this unreal breakfast quesadilla from a food truck (whose name I cannot for the life of me remember—if anyone has any guesses, help me out!).
What made this breakfast quesadilla so memorable? The Sonoran-style flour tortillas. Soft, chewy, a little puffy, and finished off in butter… they were next level. Sonora is a region in Northern Mexico where wheat’s been cultivated for 400+ years, so they’re known for flour tortillas instead of corn—and wow, you can taste the difference.
I followed a recipe from Teo Diaz and Julia Guerrero of Sonoratown taquería to try and recreate the magic. The tortillas came out soft and pliable, puffed up beautifully, and frying them in butter gave them that perfect golden finish. I also finally got to use my tortilla press.
For the filling of this breakfast quesadilla I added scrambled eggs, spicy chorizo, melty pepper jack cheese, and a sweet + spicy salsa to bring it all together. While mine didn’t quite hit the same as that mystery food truck, they were still SO satisfying—and definitely worth making.
If you’ve ever had a quesadilla like this or think you know what food truck I might be talking about, drop it in the comments!
The recipe for both the Sonoran-style tortillas and the breakfast sandwich below—definitely give them a go. And if you’re into breakfast recipes, check out more of my ideas here.
Happy Sunday & happy eating 🌞🫶🌯
Breakfast Quesadilla on a Homemade Sonoran Style Flour Tortilla.
Ingredients
Homemade Tortilla
- 2 cups 10 ounces all-purpose flour, plus more for rolling
- 1½ teaspoons kosher salt
- 1¼ teaspoons baking powder
- ½ cup 3 ounces lard, melted
- ½ cup plus 2 tablespoons, 5 ounces hot tap water
The rest:
- 2 eggs
- A few slices of pepper jack cheese
- Cooked chorizo
- Butter
The salsa:
- 1/2 cup sweet cherry tomatoes
- 1 tbsp red onion
- 1/2 a jalapeño
- Drizzle of olive oil
- Juice of a lime
- Salt
- Pepper
Instructions
Homemade Tortilla
- In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
- Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
- Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
- Heat a griddle or large cast iron skillet over medium-high heat.
- Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
- When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
Breakfast Sandwich
- In a hot pan, add cherry tomatoes and jalapeño. Cook until both are charred on the outside, about 5 min. Transfer to a blender with red onion, olive oil, lime juice, salt and pepper. Blend and season to taste.
- Melt butter in a pan. Whisk 2 eggs and add to a pan. Season with salt and pepper. Add pepper jack and chorizo to the middle. Add tortilla to the top and flip. Add a few tsp of salsa and fold. Let cook for another min or so for the cheese to melt. Remove and enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.