CHICKEN & CHORIZO QUESADILLA
Try this delicious tropical grilled cheese sandwich
Provided by Emma Lewis
Categories Lunch, Side dish, Snack
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat.
- Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead.
- Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.
Nutrition Facts : Calories 424 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.42 milligram of sodium
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.
CHILI BEEF QUESADILLAS
Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They're spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 475mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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 QUESADILLA
I use my (recipe #290716) recipe for this but packaged chorizo or even left over taco meat will work great in this. All measurements are approximate and you should adjust according to your tastes and what you have on hand.
Provided by Cuistot
Categories Lunch/Snacks
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 456.3, Fat 23.5, SaturatedFat 8.4, Cholesterol 37.3, Sodium 958.9, Carbohydrate 46.3, Fiber 5.7, Sugar 3.6, Protein 15.6
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
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Servings 4Estimated Reading Time 1 min
- In a small bowl combine tomato, jalapeno pepper, white onion, and cilantro. Season with salt and mix well.
- In a medium pan cook the chorizo while breaking up into chunks with a spatula until fully cooked. Drain off any excess grease.
- Preheat a large nonstick skillet or griddle to medium-high heat. Cook a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese and bits of chorizo sausage and green onions.
- Fold the tortilla in half and press down gently with a spatula and cook for 30 seconds on each side. Remove from the pan and cut the quesadilla into 3 wedges and top with salsa.
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From pillsbury.com
5/5 (1)Category EntreeCuisine MexicanTotal Time 1 hr 25 mins
- Meanwhile, heat 12-inch skillet over medium-high heat. Add chorizo, onion and tomato paste; cook 6 to 8 minutes, stirring frequently, or until thoroughly cooked. Add corn and beans; cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.
- Unroll one pie crust on large ungreased or parchement-lined cookie sheet; sprinkle 2/3 cup of the cheese over crust to within 1 inch of edge. Top with chorizo mixture and 2/3 cup of the remaining cheese.
- Moisten edge of crust with water. Top with second crust; roll edge inward, pressing to seal. Cut 3 slits in top crust. Bake 30 to 40 minutes or until golden brown. Remove from oven; sprinkle with remaining 2/3 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes.
QUESADILLAS WITH CHEESE AND CHORIZO RECIPE | MEXICAN ...
From gourmettraveller.com.au
Cuisine MexicanCategory MainServings 4Estimated Reading Time 1 min
- Preheat oven to 200C. Cook potato in boiling salted water until tender (10-15 minutes), drain well and crush in a bowl with a fork. Add chorizo and cheddar, season to taste, stir to combine and set aside.
- Meanwhile, for flour tortillas, stir flour, lard and a pinch of salt in a large bowl to combine. Add 180ml warm water and mix well to combine. Divide into 8 balls, then roll out each ball to a 3mm-thick round with a rolling pin and wrap in plastic wrap to prevent drying out. Set aside.
- Preheat a char-grill pan over high heat. Spread half the tortillas with the potato mixture, sandwich with remaining tortillas. Grill tortillas in batches, turning once, until cooked and golden (2-3 minutes each side). Transfer to a tray lined with baking paper and place in the oven to keep warm and to melt the cheese (2 minutes). Scatter with onion, radish, avocado and coriander and serve with lime halves.
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CHORIZO QUESADILLAS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
- Heat a nonstick skillet over medium-high heat with oil, 3 turns of the pan, when hot, add potatoes and season liberally with salt, pepper and paprika, cover with silicone lid or foil or small pan and crisp potatoes 3 to 4 minutes on each side, then add onions and garlic and cook uncovered to soften onions, 7 to 8 minutes more, turning occasionally
- Remove to a plate, then brown and crumble the chorizo, and remove to paper towel-lined plate to drain
- Arrange cheeses, potatoes and chorizo, cooking spray and tortillas near stove and have a tray or baking sheet or large cutting board for transferring quesadillas as you cook them
CHORIZO AND CHEESE QUESADILLAS | BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Calories 232 per servingTotal Time 23 mins
- 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. Makes 8 servings.
CHORIZO AND AVOCADO QUESADILLAS RECIPE - CHISEL & FORK
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Ratings 3Category Main CourseCuisine MexicanTotal Time 20 mins
- Smash avocado in medium bowl. Add salt and pepper to taste. Spread avocado over half of each tortilla. Add diced chorizo and onion evenly over smashed avocado. Top with 1/2 cup shredded pepper jack cheese. (or more if you desire) Fold each tortilla.
- Heat butter in large skillet over medium heat. Add both quesadillas to skillet and cook on one side for about 5 minutes or until browned. Flip both quesadillas and cook for another 5 minutes or until browned. Use the pizza cutter to cut into four slices. Serve immediately.
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- Roast the jalapenos over the flame on your oven (or under the broiler) until the skin is blackened, but the peppers aren’t burned.
- In a heavy skillet, cook the sausage, onions, cumin in the tbls of oil over medium heat until onions are translucent, about 3-4 minutes.
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