Chorizo Quesadillas with Easy Homemade Salsa
- 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
DirectionsWatch 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.
Recipe courtesy of Nancy Fuller