If you haven't figured it out yet, when I bought the tortillas for the Cilantro-lime Shrimp Tacos I purchased way to many; why I got the 20 pack instead of the 8 pack I may never know...However, breakfast is one of my favorite meals to prepare so more tortillas lead to Sunday Morning Breakfast Quesdillas!
2 links chorizo sausage
colby jack slices (round slices work best because the shape is the same as the tortilla)
Brown 2 links of chorizo in a small skillet, and set aside on a plate lined with a paper towel to absorb some of the grease. Wipe out the skillet and scramble 4 eggs to you liking, I prefer to leave them a little runny as they will continue to firm up while assembling the quesdilla. Place 2 tortillas down on a cast iron grill pan or in a large skillet, that was preheating over a medium to medium high burner. Place a slice of colby on top of each tortilla and then layer eggs, chorizo and if desired tomatoes and onions and top with another slice of cheese and then a tortilla and smash it down just a litt. The cheese acts like a glue holding the whole thing together. Cook about 3 minutes, until the tortilla gets a little crunchy and the cheese melts and then flip over and cook for another 3 minutes. Remove from the pan and let cool a minute and then cut into quarters and serve warm.
This will feed 2 people a very substancial breakfast or you could serve them at a brunch with other things like hashbrowns, fresh fruit, etc where each person gets a quarter or 2 and would still be quite filling. Breakfast quesdillas are so easy and don't need to be limited to the ingredients above; change it up with breakfast sausage or bacon, left over peppers/onions from fajitas, some mushrooms that are in your fridge, anything really: just sandwich your favorite ingredients (or whatever you have handy) between 2 tortillas with some scrambled eggs - call it a breakfast quesdilla and chances are it will be delicious!