Waffled Chorizo-Cheese Quesadilla
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 293
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 28
- Sodium
- 833
- Total: 45 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 15 min
Ingredients
1 lime, juiced
1/4 small red onion, thinly sliced
Pinch kosher salt
1 teaspoon vegetable oil, plus more brushing tortillas
2 ounces fresh chorizo, removed from casings
Four 6- to 8-inch flour tortillas
2/3 cup shredded Cheddar
Salsa, sour cream and chopped avocado, for serving
Special equipment: waffle iron
Directions
- Combine the lime juice, onions and salt in a small nonreactive bowl, tossing occasionally. Let sit at room temperature until the onions are pink, about 15 minutes.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
- Preheat a waffle iron to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese, then the pickled onions. Sandwich with the remaining tortillas and brush the tops with oil.
- Place 1 quesadilla in the waffle iron, close gently (don't push down) and cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla. Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens