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Chorizo Quesadillas
4 large flour tortillas, 12" dia
2 cups shredded Monterey pepper Jack or smoked cheddar
1/2 pound chorizo or andouille, casing removed, finely chopped
2 scallions, chopped
Salsa:
3 small plum tomatoes, seeded, chopped
1 jalapeno, seeded, finely chopped
1 small white onion, finely chopped
handful cilantro, finely chopped
coarse salt to taste
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.
Yields 4 servings.
From: Rachael Ray
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Chorizo Quesadillas
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chorizo Quesadillas
4 large flour tortillas, 12" dia
2 cups shredded Monterey pepper Jack or smoked cheddar
1/2 pound chorizo or andouille, casing removed, finely chopped
2 scallions, chopped
Salsa:
3 small plum tomatoes, seeded, chopped
1 jalapeno, seeded, finely chopped
1 small white onion, finely chopped
handful cilantro, finely chopped
coarse salt to taste
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.
Yields 4 servings.
From: Rachael Ray
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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