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-POTATO QUESADILLAS
Use left-over baked potates for this tasty snack or appetizer. Don't overfill the quesadillas--they aren't tacos!
Provided by SharleneW
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from sausages and crumble into small skillet.
- Cook over low heat until fat renders, taking care to avoid burning--about 5 minutes.
- Drain off all but 3 tablespoons fat.
- Add potatoes, chiles and salt.
- Cook over medium heat, stirring from time to time,until potatoes begin to brown--about 8 minutes.
- Brush one side of tortilla sparingly with butter.
- Place on medium-hot flat griddle pan.
- Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese.
- Top with second tortilla.
- Brush top with butter.
- When bottom begins to brown, flip over and cook the other side until cheese is melted.
- Slip it onto a plate, slice and serve.
SWEET POTATO & CHORIZO QUESADILLAS
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
- Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
- Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
CHORIZO POTATO QUESADILLAS
This is a hearty meal, i double to have leftovers & serve with a nice green salad. Recipe from Canadian Living March 2001.
Provided by Luvfood
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions& sausage in oil, in a skillet on medium-high heat for 5-7 mins, stirring occasionally.
- Add diced potatoes, cook for 5 mins or until golden, increase time by 7-10 mins if required.
- Stir in salsa, corn, chopped coriander& salt.
- Spoon 1 cup onto half of each tortilla, sprinkle with cheese, fold uncovered half over filling half.
- Bake in oven at 350 until cheese melted or in skillet for a few mins on each side (i use oven).
Nutrition Facts : Calories 781.5, Fat 34.8, SaturatedFat 13.4, Cholesterol 50.9, Sodium 1838.3, Carbohydrate 91.3, Fiber 7.8, Sugar 6.9, Protein 28
SOUTHWESTERN CHORIZO QUESADILLAS
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
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
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
CRISPY FRIED CHORIZO AND POTATOES
Spicy Mexican style chorizo sausage with crispy fried potatoes that are just bursting with flavour!
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a skillet over medium-high heat, add the chorizo and onion and cook until the chorizo turns lightly brown and gets all nice and crispy on the edges, about 6-10 minutes, before setting aside.
- Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes, before mixing in the chorizo and onions.
Nutrition Facts : Nutrition Facts Calories 665, Fat 50g (Saturated 16g, Trans 0), Cholesterol 99mg, Sodium 1407mg, Carbs 21g (Fiber 2g, Sugars 0.8g), Protein 29g Nutrition by
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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.
POTATO AND CHORIZO QUESADILLAS - THE CANDID APPETITE
From thecandidappetite.com
Reviews 1Estimated Reading Time 5 minsServings 16Total Time 40 mins
- Set a large cast iron skillet over medium-high heat. Once hot, drizzle in 2 tablespoons oil and add in the onions. Cook until they're soft and just beginning to brown, about 3 to 4 minutes. Add in the potatoes and cook, stirring often, until the potatoes have softened as well, another 5 minutes.
- Move the potatoes and onions to one side of the skillet and then add the chorizo, breaking it up with a wooden spoon. Cook until just beginning to brown, before stirring in the potatoes and onions. Continue cooking, stirring often, for about 6 to 8 minutes. Remove from the heat and let cool.
- Warm the tortillas on a dry skillet, over moderate heat, or directly on the stove burners (if you have a gas stove), just enough to make them pliable.
- Working with one tortilla at a time, sprinkle half with a bit of cheese. Top with a few spoonfuls of the chorizo and potato mixture. Sprinkle with a bit more cheese and then fold over. Place on a baking sheet or platter and continue filling the rest.
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
POTATOES WITH MEXICAN CHORIZO RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 50 minsCategory BreakfastCalories 197 per serving
- Pour about 8 cups water into a large pot, add 1 1/2 tablespoons salt, and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 8 to 15 minutes. (Be careful not to overcook the potatoes or they’ll turn to mush.) Drain the potatoes in a colander but don’t rinse them.
- While the potatoes are cooking, crumble the chorizo into a cast-iron skillet. If cooking the chorizo in the oven, cover with foil and place in the preheated oven until no trace of pink remains, 15 to 20 minutes. Check after 10 minutes to make sure the chorizo isn’t burning. You’ll notice that the chorizo will release quite a lot of oil. You want to keep this rather than drain it off to help flavor the potatoes. If cooking the chorizo on the stovetop, simply place over medium or medium-high heat and cook, uncovered, until no trace of pink remains and the exterior is slightly crisp. You’ll notice that the chorizo will release quite a lot of oil. You want to keep this to help flavor the potatoes.
- Add the drained potatoes to the cooked chorizo along with salt to taste and gently stir to combine. Mind you, don’t stir too much or the potatoes will turn to mush. Top with the shredded cheese, return the skillet to the oven, and bake, uncovered, just until the cheese melts, 5 to 7 minutes. Serve immediately. Originally published April 29, 2013.
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From goodfood.com.au
Category LunchTotal Time 30 mins
- Boil the diced potato in salted water until almost cooked. Strain. Add the oil to a pan on a medium flame and cook the onions until very soft and sweet, then add the spices. Skin the chorizos and crumble the meat into the pan. Cook until lightly browned. Add the potatoes and cook for another 2 minutes, until they're well coated with the spice. Season with salt.
- Place one of the tortillas on a tray and sprinkle with the chorizo mix. Follow with grated cheese and cover with a second tortilla. Repeat with the remaining tortillas and chorizo mix.
- Heat the oven to 180 degrees celsius, place the quesadillas on a baking tray and cook for 7 minutes. Turn and cook for another 7-8 minutes. Remove from the oven and cut into quarters. Serve immediately with the tomato and corn salsas and crema.
QUESADILLAS WITH POTATO AND CHORIZO RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Heat oil in pan and fry potatoes for 10 minutes until soft. Add onion and garlic and cook for a few minutes to soften onion.
- Put some of the mixture onto half a tortilla. Sprinkle over a little of each cheese and fold tortilla in half. Brush with a little oil and, in a heavy-based non-stick pan over high heat, cook for a few minutes until golden and crisp.
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- Heat the oven to 425°. In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.
- Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
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5/5 (3)Total Time 30 minsCategory BreakfastCalories 290 per serving
- Cook the chorizo in a large skillet over medium-high heat before pushing to one side and adding the potatoes and pepper. Cook until soft, about 4-5 minutes, and transfer to a plate. Set aside.
- Reduce the heat to medium and cook the egg whites. Once cooked, turn off the heat and add the chorizo and veggies back to the skillet or to a large bowl where you can mix everything together.
- Use the same skillet or a large griddle to make the quesadillas. Place the tortillas in the skillet over medium-low heat and top each with 1 oz of shredded cheese. Add around 3.5 oz of filling to one side of the tortilla and fold closed.
- Continue grilling until the tortilla is golden brown and the cheese is fully melted. You can use cooking spray or oil to get extra golden brown quesadillas.
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Cuisine MexicanCategory Appetizer/DinnerServings 6
- Heat a large skillet on medium high heat, once hot, remove the chorizo from the casings and cook through, stirring often, about 5 minutes.
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