Homemade Chorizo, Refried Bean and Cheddar Quesadillas
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 672
- Total Fat
- 45
- Saturated Fat
- 21
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 117
- Sodium
- 1002
- Total: 40 min
- Active: 40 min
Ingredients
1 tablespoon lard
1/4 cup minced onion
3 cloves garlic, minced
1/2 pound ground pork
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Pinch ground cinnamon
Pinch ground cloves
Kosher salt
Four 10-inch (burrito size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
1 jalapeno, chopped (seeds removed for less heat)
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving
Directions
- Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
- Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.