Waffled Chorizo-Cheese Quesadilla

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.]

Total Time:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • Place 1 quesadilla in the waffle iron, close gently (don't push down) and cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla.

  • Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Everyday Celebrations