Chorizo Quesadillas with Easy Homemade Salsa
- Level: Easy
- Yield: 4 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 870
- Total Fat
- 57
- Saturated Fat
- 23
- Carbohydrates
- 50
- Dietary Fiber
- 11
- Sugar
- 5
- Protein
- 43
- Cholesterol
- 139
- Sodium
- 1697
- Total: 25 min
- Active: 25 min
Ingredients
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
Kosher salt and freshly ground black pepper
Directions
- 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.