Chorizo Quesadillas Food

SOUTHWESTERN CHORIZO QUESADILLAS

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.

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.

SQUASH AND CHORIZO QUESADILLAS

Steps:

• Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
• Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
• Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
• Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
• Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

CHORIZO QUESADILLAS

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.

MARINATED BEEF GRILLED WITH CHORIZO AND JALAPEñOS SERVED WITH GRILLED QUESADILLAS

Steps:

• In a large bowl, whisk together the lime juice, orange juice, oil, oregano, salt and pepper. Add the onion and garlic and toss with your hands to combine. Add the beef and toss to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
• Prepare a gas grill for two-zone heat: Set one burner at medium-high and one or two burners at high. (Alternatively, prepare a charcoal grill for high heat.)
• Remove the steaks from the marinade, shaking off any excess and brushing off and reserving any onions that are stuck to the meat. Drain the onions in a fine-mesh sieve set over the sink - discard the marinade and save the onions.
• Grill the beef over high heat, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
• If the onions have fallen apart, they will be easier to sauté rather than grill, unless you have a vegetable grill basket-and if you do, I recommend using it (even if the onions didn't fall apart, a grill basket will help prevent them from slipping through the grill grates). Grill or sauté the onions until they are charred on all sides, for 4 to 8 minutes. Transfer to a plate.
• Grill the chorizo, turning occasionally, until charred on all sides and cooked through, for 2 to 3 minutes per side.
• Grill the whole jalapeños and scallions over medium-high heat, turning occasionally, until charred and tender, for 4 to 8 minutes. Transfer to a large bowl and toss with a squeeze of lime juice, a drizzle of oil and a pinch of salt.
• To make the quesadillas, toast one side of the tortillas over the medium-high side of the grill until lightly charred, for about 1 minute. Flip and place a small mound of cheese on the charred side, then fold in half like a taco and continue to grill until the cheese begins to melt and the tortilla is lightly charred, for about 1 minute. Flip again to char the other side.
• Serve the quesadillas along with grilled tortillas and you can make tacos or stuff the quesadillas with carne asada, chorizo, chiles jalapeños, scallions, guacamole, salsa tatemada and cilantro. Serve with the refried beans and lime wedges for squeezing.

CHICKEN & CHORIZO QUESADILLA

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.

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY

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!

SWEET POTATO & CHORIZO QUESADILLAS

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.