Onion, small dice -- 12 oz.
Egg, beaten -- 24 each
Cheddar cheese, shredded -- 12 oz.
Lime juice, fresh -- 1 oz.
Minor's Ancho Flavor Concentrate Gluten Free -- 0.5 oz.
Tortillas, flour -- 12 each
Mayonnaise, reduced-calorie or diet, cholesterol-free -- 4 oz.
Sour cream, light -- 12 oz.
Turkey sausage, fresh, raw -- 24 oz.
In a medium size mixing bowl, whisk together sour cream, mayonnaise, lime juice and Ancho Flavor Concentrate. Season to taste and reserve.
In a preheated sauté pan over medium high heat, add oil. Sauté chorizo until browned. Add onions and sauté until onions are browned.
Beat eggs with a whisk and season to taste. Add to sauté pan, and reduce heat to medium. Use a spatula to gently scramble the eggs. Cook until just done.
Lightly oil a preheated grill. Evenly sprinkle cheese on the tortilla. Add scrambled egg and chorizo mix to half of the quesadilla. Fold the other half over to cover the eggs. Place quesadilla on the grill, and grill until one side is crisp. Flip quesadilla and repeat.
Once both sides are crisp, remove from grill cut the quesadilla into quarters. Drizzle with ancho cream sauce and serve.