Chorizo Quesadillas Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

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



Veggie and Chorizo Quesadillas image

Provided by Trisha Yearwood

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
8 ounces Mexican chorizo
1 medium red bell pepper, cut into 1/2-inch pieces
3 cups fresh spinach
8 flour tortillas (about 7 inches in diameter)
8 ounces shredded Mexican cheese blend
1 tablespoon butter
Salsa, for serving

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



Chorizo Quesadillas with Easy Homemade Salsa image

Provided by Nancy Fuller

Categories     appetizer

Time 25m

Yield 4 quesadillas

Number Of Ingredients 16

1 tablespoon olive oil, plus more
3 fresh Mexican chorizo sausages, casings removed (about 1 pound)
Four 10-inch flour tortillas
2 cups grated Pepper Jack cheese (about 8 ounces)
One 15-ounce can black beans, drained and rinsed
Easy Homemade Salsa, recipe follows
1 tablespoon butter
Sour cream, for serving
1/2 cup fresh cilantro leaves
4 plum tomatoes, cut into quarters, seeds removed
1 clove garlic, smashed and peeled
1 jalapeno, seeds removed, quartered
Juice of 1 lime
1/4 red onion, cut into chunks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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



Chicken & chorizo quesadilla image

Try this delicious tropical grilled cheese sandwich

Provided by Emma Lewis

Categories     Lunch, Side dish, Snack

Time 25m

Number Of Ingredients 8

1 tsp olive oil
1 shallot , sliced
100g chorizo , diced
2 cooked chicken breasts , shredded
2 plum tomatoes , diced
320g pack soft tortillas
200g cheddar , grated
small bunch coriander , roughly chopped

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



Southwestern Chorizo Quesadillas image

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

4 large flour tortillas
2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
1/2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
2 scallions, chopped (green onions)
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
1/4 cup finely chopped fresh cilantro
coarse salt

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



Chorizo Quesadilla image

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

1 cup chorizo sausage, cooked
2 cups pinto beans, cooked
1 (4 ounce) can diced green chilies
2 cups shredded cheddar cheese
1 cup mayonnaise
1/4 teaspoon salt or 1/4 teaspoon beef bouillon
6 (10 inch) flour tortillas

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



Chorizo-Potato Quesadillas image

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

6 ounces mexican chorizo sausages (about 3)
1/2 lb potato, cooked and cut into small cubes
2 canned chipotle chiles in adobo, roughly chopped,to taste
salt
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
12 flour tortillas or 12 corn tortillas
2 tablespoons melted butter
sour cream, to garnish
salsa, to garnish

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



Chorizo Potato Quesadillas image

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

2 tablespoons vegetable oil
1 -2 onion, chopped (to your liking)
1 cooked chorizo sausage, casing removed,&,diced
2 red potatoes, peeled &,diced
1 cup salsa (homemade best)
1/2 cup corn kernel
2 tablespoons chopped fresh coriander
1/2 teaspoon salt
1 1/2 cups shredded monterey jack cheese
4 large flour tortillas

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



Chorizo Quesadillas image

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

1 large garlic clove, peeled and finely chopped
1/2 medium onion, peeled and finely chopped
salt
2 limes
2 large avocados, pitted and the flesh scooped out
sour cream (optional)
1/4 teaspoon ground cumin (optional)
1 -2 teaspoon canola oil (depending on the dryness of the chorizo)
1 jalapeno chile, stemmed, seeded and finely chopped (optional)
1 lb shredded monterey jack cheese
12 large flour tortillas
1 lb chorizo sausage, the dry Mexican or 1 lb spanish chorizo sausage, finely chopped

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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