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.
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 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.
SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
Steps:
- In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
- In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
CHORIZO AND MANCHEGO CHEESE QUESADILLAS
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
- To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
- To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
- Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
Nutrition Facts : Calories 1010.4, Fat 43, SaturatedFat 13, Cholesterol 49.9, Sodium 2151.1, Carbohydrate 120.4, Fiber 7.4, Sugar 5.3, Protein 32.8
CHORIZO QUESADILLA
I use my (recipe #290716) recipe for this but packaged chorizo or even left over taco meat will work great in this. All measurements are approximate and you should adjust according to your tastes and what you have on hand.
Provided by Cuistot
Categories Lunch/Snacks
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 456.3, Fat 23.5, SaturatedFat 8.4, Cholesterol 37.3, Sodium 958.9, Carbohydrate 46.3, Fiber 5.7, Sugar 3.6, Protein 15.6
CHICKEN & CHORIZO QUESADILLA
Try this delicious tropical grilled cheese sandwich
Provided by Emma Lewis
Categories Lunch, Side dish, Snack
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.42 milligram of sodium
CHORIZO QUESADILLAS
Make and share this Chorizo Quesadillas recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1484.9, Fat 82.2, SaturatedFat 31.4, Cholesterol 134, Sodium 2796.7, Carbohydrate 129.3, Fiber 13.2, Sugar 6.1, Protein 57.6
More about "southwestern chorizo quesadillas recipes"
SOUTHWEST CHORIZO BREAKFAST QUESADILLAS
From sharedappetite.com
Estimated Reading Time 4 minsTotal Time 10 mins
- On one end of each flatbread, spread a thin, even layer of refried beans. Top with even layers of cheese, eggs, chorizo, and spinach. Cook, one at a time until both sides are golden brown and cheese is melted, about 2 to 4 minutes per side.
SOUTHWESTERN BREAKFAST QUESADILLAS - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (3)Estimated Reading Time 5 minsServings 4Total Time 30 mins
- Brown the breakfast sausage in a large saute pan according to package instructions, crumbling it with a spoon as it cooks so that it is ground into small pieces. Transfer the cooked sausage to a separate plate with a slotted spoon, and set aside. Reserve 1 tablespoon of grease, then discard the rest.
- Add the tablespoon of grease back to the saute pan, along with the diced bell pepper, onion, and jalapeno. Saute over medium-high heat for about 5 minutes, or until the onion is soft and cooked through. Transfer mixture to a separate plate, and set aside.
- Return saute pan to the stove and add the whisked eggs. Reduce heat to medium and cook for 4-5 minutes, stirring frequently, until the eggs are scrambled and cooked. Remove from heat and set aside.
CHEESY CHORIZO QUESADILLA | MEXICAN RECIPES | GOODTO
From goodto.com
4/5 (197)Category Snack, StarterCuisine MexicanTotal Time 20 mins
SOUTHWEST VEGGIE QUESADILLAS | GIMME DELICIOUS
From gimmedelicious.com
CHORIZO QUESADILLAS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MARINATED BEEF GRILLED WITH CHORIZO AND JALAPEñOS SERVED …
From foodnetwork.cel30.sni.foodnetwork.com
SOUTHWESTERN CHORIZO QUESADILLAS RECIPE - FOOD.COM
From pinterest.com
CHORIZO AND JALAPENO QUESADILLAS RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
CHORIZO AND BEAN QUESADILLA RECIPE - BBC FOOD
From bbc.co.uk
OVEN BAKED CHICKEN QUESADILLAS | RECIPETIN EATS
From recipetineats.com
SOUTHWEST CHORIZO SOUP RECIPE - FOOD FANATIC
From foodfanatic.com
QUICK QUESADILLA RECIPES | POPSUGAR LATINA
From popsugar.com
SOUTHWESTERN CHORIZO QUESADILLAS | BOTTOMLESS BITES
From deputydogs.com
QUESADILLAS WITH POTATO AND CHORIZO AUTHENTIC RECIPE
From tasteatlas.com
CHORIZO QUESADILLAS RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #lunch #eggs-dairy #pork #american #mexican #southwestern-united-states #tex-mex #easy #beginner-cook #summer #cheese #seasonal #inexpensive #meat #pork-sausage #brunch #taste-mood #savory
You'll also love