Chorizo And Cheese Quesadillas
This recipe features delicious chorizo and cheese quesadillas that are the perfect blend of savory flavors. The crispy tortillas are filled with a mixture of spicy sausage, gooey melted cheeses, and fresh green onions. Top each wedge with crumbled queso fresco and vibrant cilantro for a delightful finishing touch. These quesadillas make a great appetizer or snack for any occasion.
— Constant Cookbook
Ingredients
- 1/4 lb. fresh chorizo sausage, casings removed
- 1 1/3 cups coarsely grated jalapeño jack cheese
- 1 1/3 cups coarsely grated white cheddar cheese
- 4 green onions, white and pale green parts only, very thinly sliced
- 4 tsp. canola oil, or as needed, for frying
- 8 flour tortillas, each about 8 inches in diameter
- 1 cup crumbled queso fresco
- 1/4 cup coarsely chopped fresh cilantro
Instructions
- <b>Fry the sausage</b>
- In a large fry pan over medium heat, cook the chorizo, stirring to break it apart, until browned, about 6 minutes. Using a slotted spoon, transfer to a paper towel&ndash;lined plate and let cool for 5 minutes. Using your hands, crumble into small bits.
- In a bowl, toss together the jack and cheddar cheeses, green onions and cooked chorizo.
- <b>Cook the quesadillas</b>
- Wipe out the chorizo pan with paper towels, add 1 tsp. of the canola oil and set over medium-low heat. Working in batches, place 1 tortilla in the pan and scatter one-quarter of the cheese-chorizo mixture evenly over the tortilla, leaving a 1/2-inch border uncovered. Top with a second tortilla. Cook, pressing down with a spatula occasionally, until golden brown on the first side, about 2 minutes. Using a large spatula, carefully turn the quesadilla and cook until golden on the second side and the cheese has melted, about 1 minute longer. Repeat this process to make 4 quesadillas total.
- Cut each quesadilla into wedges and arrange on a platter. Sprinkle with queso fresco and cilantro and serve. Makes about 24 wedges.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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