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.
PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)
The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.
Provided by France C
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
- Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
- Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g
POTATO AND SAUSAGE QUESADILLAS
Enjoy these cheesy potato and chorizo sausage quesadillas made using Betty Crocker® Potato Buds® mashed potatoes - a perfect Mexican-style dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
- In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
- Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired.
Nutrition Facts : Calories 310, Carbohydrate 17 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Quesadilla, Sodium 560 mg, Sugar 2 g, TransFat 0 g
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.
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
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
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- 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.
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