Waffled Chorizo-Cheese Quesadilla
Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
With super-crisp edges, these quesadillas also borrow some of nachos' best features. Quick-pickled onions add a tart kick to the rich chorizo[ and gooey melted Cheddar.]
- 1 lime, juiced
- 1/4 small red onion, thinly sliced
- Pinch kosher salt
- 1 teaspoon vegetable oil, plus more for brushing tortillas
- 2 ounces fresh chorizo, removed from casings
- Four 6- to 8-inch flour tortillas
- 2/3 cup shredded Cheddar
- Salsa, sour cream and chopped avocado, for serving
- Special equipment: waffle iron
Combine the lime juice, onions and salt in a small nonreactive bowl, tossing occasionally. Let sit at room temperature until the onions are pink, about 15 minutes.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
Preheat a waffle iron to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese, then the pickled onions. Sandwich with the remaining tortillas and brush the tops with oil.
Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado.
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