CHORIZO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
- For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.
CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY
Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.
Provided by Joe Sasto
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
- Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
- Sprinkle the cheese over the tortillas, then top with the chorizo.
- Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
- Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
- Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
- Serve the taco-quesadillas with salsa and pickles.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams
CHORIZO QUESADILLAS WITH EASY HOMEMADE SALSA
Steps:
- 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.
- 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.
VEGGIE AND CHORIZO QUESADILLAS
Provided by Trisha Yearwood
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
CHORIZO AND RED PEPPER QUESADILLAS
The combination of cheese, peppers, and smoky chorizo sausage makes this tortilla irresistible. The pork sausages are seasoned with paprika, which gives them their characteristic flavor and color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
- Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
- Cut each quesadilla into 4 wedges and serve with salsa, if desired.
CHORIZO AND CHEESE QUESADILLAS
Make and share this Chorizo and Cheese Quesadillas recipe from Food.com.
Provided by mariposa13
Categories Meat
Time 23m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat.
- Pat chorizo mixture with paper towels to remove as much additional fat as possible.
- Stir in jalapeno pepper; set aside.
- Brush one side of 3 tortillas with half of the cooking oil.
- Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling.
- Top with the remaining tortillas. Brush with the remaining oil.
- Place quesadillas on the rack of an uncovered grill directly over medium heat.
- Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
- To serve, cut quesadillas into wedges.
- Nutritional facts per serving.
- calories: 232, total fat: 14g, saturated fat: 6g, cholesterol: 32mg, sodium: 346mg, carbohydrate: 15g, fiber: 1g, protein: 10g, vitamin C: 4%.
Nutrition Facts : Calories 345.2, Fat 29, SaturatedFat 11.5, Cholesterol 65.4, Sodium 817.2, Carbohydrate 2.2, Fiber 0.2, Sugar 0.4, Protein 18.1
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