Southwestern Chorizo Quesadillas Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

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.

SOUTHWESTERN CHORIZO QUESADILLAS



Southwestern Chorizo Quesadillas image

posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use.

Provided by JanetB-KY

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large flour tortillas
2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
1/2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
2 scallions, chopped (green onions)
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
1/4 cup finely chopped fresh cilantro
coarse salt

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 tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.

Nutrition Facts : Calories 843.8, Fat 47.8, SaturatedFat 21.1, Cholesterol 100.2, Sodium 1732.7, Carbohydrate 64.4, Fiber 4.7, Sugar 4.8, Protein 37.7

WAFFLED CHORIZO-CHEESE QUESADILLA



Waffled Chorizo-Cheese Quesadilla image

With super-crisp edges, these quesadillas also borrow some of nachos' best features. Quick-pickled onions add a tart kick to the rich chorizo and gooey melted Cheddar.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 9

1 lime, juiced
1/4 small red onion, thinly sliced
Pinch kosher salt
1 teaspoon vegetable oil, plus more brushing tortillas
2 ounces fresh chorizo, removed from casings
Four 6- to 8-inch flour tortillas
2/3 cup shredded Cheddar
Salsa, sour cream and chopped avocado, for serving
Special equipment: waffle iron

Steps:

  • Combine the lime juice, onions and salt in a small nonreactive bowl, tossing occasionally. Let sit at room temperature until the onions are pink, about 15 minutes.
  • Heat the oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
  • Preheat a waffle iron to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese, then the pickled onions. Sandwich with the remaining tortillas and brush the tops with oil.
  • Place 1 quesadilla in the waffle iron, close gently (don't push down) and cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla. Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

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