CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY
Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.
Provided by Joe Sasto
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
- Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
- Sprinkle the cheese over the tortillas, then top with the chorizo.
- Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
- Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
- Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
- Serve the taco-quesadillas with salsa and pickles.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams
CHORIZO TAQUITO WITH CHEDDAR QUESO
Provided by Brianna Jenkins
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausage from the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo.
- To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to a simmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm.
- Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
- Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly.
- Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil.
- To serve: Spoon some of the warm queso on each plate, slice the taquitos in half and place the 2 halves on each plate. Sprinkle the taquitos with chopped fresh cilantro and serve.
CHICKEN FAJITA QUESADILLA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, chili powder, cumin, cayenne, garlic powder, bell pepper, white onion, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, fresh cilantro, guacamole, sour cream, pico de gallo
Provided by Claire Nolan
Categories Dinner
Yield 2 quesadillas
Number Of Ingredients 16
Steps:
- In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
- Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
- Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
- Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
- Enjoy!
Nutrition Facts : Calories 827 calories, Carbohydrate 35 grams, Fat 45 grams, Fiber 2 grams, Protein 66 grams, Sugar 6 grams
CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY
Here's what you need: ground beef, white onion, garlic, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded chicken, tomato, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded parmesan cheese, shredded mexican cheese blend, lime wedge, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 16 taquitos
Number Of Ingredients 22
Steps:
- In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
- In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
- In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
- Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
- Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
- Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
CHORIZO TAQUITOS
This is a fantastic recipe that you can prep ahead! I've served these taquitos, sliced in half, as appetizers. The chorizo gives them a nice zing. You may serve these with sour cream and/or guacamole on the side. This is a Sandra Lee recipe. Delish! **Note: the last time I made these, I could only find a 12 oz package of chorizo. I still kept the cheese and salsa amounts the same and it worked out fine.**
Provided by LifeIsGood
Categories Pork
Time 40m
Yield 12 halves
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
- Drain 1/4 cup of oil from the cooked sausage.
- Set sausage aside to cool.
- Stir salsa and cheese into the skillet of sausage, mix well.
- Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
- Fold tortilla in half, then roll up.
- Secure with toothpicks.
- Place on foil-lined cookie sheet.
- Repeat until all sausage/tortillas are gone.
- **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
- Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
- Cut taquitos in half, crosswise.
- Serve hot with your choice of condiments!
Nutrition Facts : Calories 393.9, Fat 22.1, SaturatedFat 8.5, Cholesterol 43.2, Sodium 1018.1, Carbohydrate 31.4, Fiber 2.1, Sugar 1.8, Protein 16.5
CHORIZO TAQUITOS
Steps:
- Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
CHEESY PANEER BHURJI TAQUITOS RECIPE BY TASTY
Here's what you need: oil, cumin seeds, asafetida, medium onion, ginger garlic paste, green chili paste, tomato, small red bell pepper, small green bell pepper, red chili powder, cumin powder, coriander powder, garam masala, pav bhaji masala, turmeric, salt, paneer, fresh cilantro
Provided by Aayushi Patel
Yield 12 taquitos
Number Of Ingredients 18
Steps:
- Mix paneer with veggies.
- Add oil to a heavy bottom pan and once heated, add cumin seeds. Let splutter. Then, add a pinch of asafetida.
- Now add onions. Let them cook until they turn golden.
- Add ginger-garlic and green chili pastes. Let them also turn golden brown.
- Now, add the tomatoes and bell peppers along with all the spices. Cook them until the oil separates a little bit.
- Add the crumbled/shredded paneer. Mix everything well. Let it cook for 2 minutes.
- Serve hot with rotis, naan, or basmati rice.
Nutrition Facts : Calories 96 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 2 grams
CHEESY WONTON NACHOS RECIPE BY TASTY
Super crunchy and bursting with melted cheese, these stuffed wonton nachos are unlike any nachos you've had before. When you're filling and folding the wontons, it's important to work in batches to ensure the wrappers don't dry out. After you finish frying and broiling the wontons, simply serve them on a baking sheet with your favorite toppings. We guarantee they'll go fast.
Provided by Betsy Carter
Categories Snacks
Time 45m
Yield 32 nachos
Number Of Ingredients 24
Steps:
- Make the beef: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned.
- Add the beef, cumin, chili powder, oregano, salt, and pepper to the pan. Stir to break up the ground beef, then let sit undisturbed for about 3 minutes to let the meat brown. Stir and continue cooking until no pink remains, 5-7 minutes total. Add 2 tablespoons of the pickled jalapeño liquid and cook until slightly evaporated, about 1 minute. Remove the pan from the heat. Drain any excess liquid from beef and set aside.
- Make the wontons: In a medium bowl, mix together the American cheese and beef until well combined with large chunks of cheese still intact.
- Fill a large, deep pot about ⅔ of the way with vegetable oil. Heat the oil until it reaches 350°F (180°C). Set a wire rack on top of a baking sheet.
- On a clean work surface, lay out 10 wonton wrappers at a time. Scoop about 2 teaspoons of the beef mixture into the center of each wonton wrapper. Lightly brush 2 edges of the wrapper with egg, then fold up one corner to meet the opposite corner, forming a triangle, and gently press all the edges together to seal, ensuring all the air is pressed out from around the filling. Repeat with the remaining filling and wrappers.
- Working in batches, gently lower 4-6 filled wontons into the hot oil. Fry until golden brown, flipping once, 2-3 minutes total. Transfer to the wire rack to drain and sprinkle lightly with salt.
- Arrange half of the stuffed wontons on a baking sheet. Cover with ½ cup (50 g) of the shredded cheddar and about half the black beans. Top with the remaining wontons and cheddar cheese.
- Broil the wontons until the cheese is melted and bubbly, about 2 minutes.
- Top the wonton nachos with the remaining black beans, jalapeños, red onion, tomato, sour cream, avocado, and cilantro. Serve with lime wedges on the side.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 4 grams, Protein 14 grams, Sugar 1 gram
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