Southwestern Chorizo Quesadillas Food

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.

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.

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 QUESADILLAS WITH EASY HOMEMADE SALSA

Steps:

• Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
• Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
• To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
• Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
• Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.

WAFFLED CHORIZO-CHEESE QUESADILLA

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.
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• From Food Network Kitchens

SOUTHWESTERN QUESADILLA

Steps:

• Arrange flour tortillas on a table. Six of the tortillas will be sandwich tops and 6 will be bottoms. Sprinkle the turkey sausage evenly on 6 bottom tortillas. Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage. (As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.) Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage. Finally, spread a thin layer of basil pesto on each of the remaining 6 flour tortilla tops and press it firmly on top of the bottom tortilla section.
• Preheat your grill to low heat. Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa.
• Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute. In a large skillet over medium high heat, begin cooking the turkey sausage. Then add in the chipotle chile mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes. Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper. Cool the sausage mixture before spooning it onto the tortillas.
• Put the basil and olive oil into a food processor and blend until smooth. Next, add the pecans, Parmesan, and salt. Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency.

CHORIZO QUESADILLAS

Steps:

• Cut the limes in half and squeeze the juice into a bowl.
• Mash the avocado with the lime juice using the back of a fork until fairly smooth.
• Stir in the onion, salt, garlic and, for extra spiciness, cumin and jalapeno.
• Heat the oil in a large skillet over medium heat.
• Saute the chorizo until it turns a slightly darker color and becomes slightly crispy.
• Drain the chorizo on a plate lined with paper towels, to remove excess grease, and keep warm.
• Set a cast-iron griddle or large skillet over medium heat.
• Place a tortilla on the pan and cover half of it with cheese.
• Sprinkle the chorizo evenly over the cheese and fold over half of the tortilla. Let the tortilla get crispy and brown in spots on one side and then flip it over to brown the other side.
• Cut into triangles, top with the avocado mixture and optional sour cream, and serve.
• Tips & Warnings.
• You can easily heat these quesadillas in the oven by placing the stuffed, folded tortillas on a baking sheet at 400 degrees until both sides are slightly browned and crispy.
• Dry chorizo can be sliced, unlike the fresh crumbly kind.

CHORIZO POTATO QUESADILLAS

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).