Chorizo Quesadillas with Easy Homemade Salsa

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 quesadillas
Level:
Easy

Ingredients
  • 1 tablespoon olive oil, plus more
  • 3 fresh Mexican chorizo sausages, casings removed (about 1 pound)
  • Four 10-inch flour tortillas
  • 2 cups grated Pepper Jack cheese (about 8 ounces)
  • One 15-ounce can black beans, drained and rinsed
  • Easy Homemade Salsa, recipe follows
  • 1 tablespoon butter
  • Sour cream, for serving
  • Easy Homemade Salsa:
  • 1/2 cup fresh cilantro leaves
  • 4 plum tomatoes, cut into quarters, seeds removed
  • 1 clove garlic, smashed and peeled
  • 1 jalapeno, seeds removed, quartered
  • Juice of 1 lime
  • 1/4 red onion, cut into chunks
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.

  • Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.

  • To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.

  • Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.

Easy Homemade Salsa:
  • Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.


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    This recipe is featured in:

    Everyday Celebrations