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.
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
SOUTHWESTERN CHORIZO QUESADILLAS
posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use.
Provided by JanetB-KY
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
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 tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.
Nutrition Facts : Calories 843.8, Fat 47.8, SaturatedFat 21.1, Cholesterol 100.2, Sodium 1732.7, Carbohydrate 64.4, Fiber 4.7, Sugar 4.8, Protein 37.7
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
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
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
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