Cheesy Breakfast Quesadillas with Fresh Salsa

Begin by preparing the fresh salsa. Dice 3 Roma tomatoes, 1/4 cup red onion, and 1 small jalapeño (seeds removed for less heat). Mince 1 garlic clove and chop 3 tablespoons of fresh cilantro.

In a medium bowl, combine the diced tomatoes, red onion, jalapeño, garlic, and cilantro. Squeeze the juice of 1/2 lime over the mixture, add 2 teaspoons of olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Mix well and refrigerate while preparing the quesadillas.

Remove the breakfast sausage from its casing and cook in a skillet over medium heat for about 7-8 minutes until browned and fully cooked, breaking it up with a wooden spoon. Transfer to a paper towel-lined plate to drain excess fat.

In the same skillet, add 1 tablespoon butter. Dice 1/2 yellow onion and 1 red bell pepper, then sauté for 5-6 minutes until softened and slightly caramelized.

In a medium bowl, whisk together 8 eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Lower the heat to medium-low and add the egg mixture to the skillet with the vegetables. Stir gently and cook for about 3-4 minutes until the eggs are just set but still slightly moist. Remove from heat.

In a separate bowl, combine 1 1/2 cups shredded cheddar and 1 cup Monterey Jack cheese. Mix well.

Heat a large non-stick skillet or griddle over medium heat. Place a tortilla on the surface and sprinkle about 1/4 cup of the cheese mixture evenly over half of the tortilla.

Spoon approximately 1/4 of the scrambled egg and vegetable mixture over the cheese, then add a portion of the cooked breakfast sausage on top. Sprinkle another 2 tablespoons of cheese over the fillings.

Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2 minutes until the cheese is fully melted and the tortilla is crispy.

Repeat steps 8-10 with the remaining tortillas and fillings, adding more butter to the pan as needed.

While the quesadillas are cooking, dice the avocado and toss with the juice from the remaining 1/2 lime to prevent browning.

Cut each quesadilla into wedges and serve hot with the fresh salsa, diced avocado, and a dollop of sour cream. Garnish with the remaining cilantro.