Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Waffled Chorizo-Cheese Quesadilla
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 316
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 32 mg
- Sodium
- 892 mg
With super-crisp edges, these quesadillas are filled with spicy Mexican pork sausage (not to be confused with the cured Spanish kind). Quick-pickled onions add a tart kick to the rich chorizo and gooey melted Cheddar.
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 316
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 32 mg
- Sodium
- 892 mg
Ingredients
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
- From Food Network Kitchens
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