Chorizo And Bean Quesadilla Recipes

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS

Steps:

• Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

CHORIZO AND BEAN QUESADILLA

Steps:

• Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl.
• Spread the mixture onto one of the tortillas and top with the other.
• Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side.
• Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander.
• To serve, transfer the quesadilla to a plate and serve the salad alongside.

CHORIZO, BLACK BEAN AND CORN QUESADILLOS

Steps:

• Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
• Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
• Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
• Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.

CHORIZO QUESADILLA

Steps:

• Mix everything but the tortillas together in a large bowl.
• heat oil or butter in a large pan.
• spread a thin layer of bean mixture over half of tortilla.
• fold in half and brown on each side.
• cut into wedges.
• we really like this served with (Recipe #161522) on the side.