Veggie and Chorizo Quesadillas

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Mandy Moves to the 615

Veggie and Chorizo Quesadillas

Name: Veggie and Chorizo Quesadillas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 8 ounces Mexican chorizo; 1 medium red bell pepper, cut into 1/2-inch pieces; 3 cups fresh spinach; 8 flour tortillas (about 7 inches in diameter); 8 ounces shredded Mexican cheese blend; 1 tablespoon butter; Salsa, for serving

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Ingredients

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1 tablespoon olive oil

8 ounces Mexican chorizo

1 medium red bell pepper, cut into 1/2-inch pieces

3 cups fresh spinach

8 flour tortillas (about 7 inches in diameter)

8 ounces shredded Mexican cheese blend

1 tablespoon butter

Salsa, for serving

Directions

Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly.
Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas.
Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa.