Crispy Chorizo Quesadillas

Crispy Chorizo Quesadillas

These are fast, easy, versatile, and very tasty. Nice with toppings of guacamole, lettuce, salsa, olives, and/or sour cream. Serve with the jicama salad above or sliced fresh mango. You can replace sausage with cooked shredded chicken, beef, or pork. *For vegetarian, replace sausage with black beans and roasted sweet potato cubes. – serves 4-6.

  • 1 lb. cooked chorizo sausage, this is the kind that looks like ground beef – sauté in a pan over medium heat until cooked through
  • 3 -4 scallions, thinly sliced
  • 12 oz freshly grated cheddar, queso fresco, or pepper jack cheese
  • Fresh cilantro, chopped
  • 12 flour or corn tortillas, get the smaller size, the big ones are harder to flip.
  • Olive or avocado oil or butter

Mix cooked chorizo with grated cheese. Spread 6 tortillas with the mixture and top with scallions and cilantro. Keep filling away from the edges of the tortilla. Top with remaining tortillas. Press down. Heat oil or butter in a skillet; add quesadillas one at a time, carefully turning them over when browned on one side. Keep them warm in the oven while you cook the rest. Cut in half and serve warm with toppings.

 

Crispy Chorizo Quesadillas

These are fast, easy, versatile, and very tasty. Nice with toppings of guacamole, lettuce, salsa, olives, and/or sour cream. Serve with the jicama salad or sliced fresh mango. You can replace the sausage with cooked shredded chicken, beef, or pork. *For vegetarians, replace the sausage with black beans and roasted sweet potato cubes.

Servings 4 people
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 lb. cooked chorizo sausage this is the kind that looks like ground beef – sauté in a pan over medium heat until cooked through
  • 3 -4 scallions thinly sliced
  • 12 oz freshly grated cheddar queso fresco, or pepper jack cheese
  • Fresh cilantro chopped
  • 12 flour or corn tortillas get the smaller size, the big ones are harder to flip.
  • Olive or avocado oil or butter

Instructions

  1. Mix cooked chorizo with grated cheese. Spread 6 tortillas with the mixture and top with scallions and cilantro. Keep filling away from the edges of the tortilla. Top with remaining tortillas. Press down. Heat oil or butter in a skillet; add quesadillas one at a time, carefully turning them over when browned on one side. Keep them warm in the oven while you cook the rest. Cut in half and serve warm with toppings.
Posted in Appetizer, Entree, Recipes and tagged , , , , .

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