Photo: Chorizo Quesadillas Recipe
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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By ana_hernandez_6...
El PAso, AR
on January 27, 2007
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I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!
By nbishop8_6182488
des moines, IA
on January 06, 2007
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so easy and kids loved it too quick dinner idea even good for lunch
By jlhadley1_5893892
Wichita Falls, TX
on August 10, 2006
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These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.
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