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 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.
CHORIZO AND MANCHEGO CHEESE QUESADILLAS
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
- To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
- To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
- Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
Nutrition Facts : Calories 1010.4, Fat 43, SaturatedFat 13, Cholesterol 49.9, Sodium 2151.1, Carbohydrate 120.4, Fiber 7.4, Sugar 5.3, Protein 32.8
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
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