Chorizo Quesadillas

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

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large (12-inch) flour tortillas
  • 2 cups shredded Monterey pepper Jack or smoked Cheddar
  • 1/2 pound chorizo or andouille, casing removed and finely chopped
  • 2 scallions, chopped
  • Salsa:
  • 3 small plum tomatoes, seeded and chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 small white onion, finely chopped
  • Handful cilantro, finely chopped
  • Coarse salt
Directions

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.


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    This recipe is featured in:

    Cinco de Mayo