How to Make Chorizo Quesadillas
Next time you need a quick snack or a tasty appetizer for an informal gathering, try making these chorizo quesadillas. The chorizo sausage gives the quesadillas a bit of bite. Serves six to eight people. Does this Spark an idea?
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Things You'll Need
- 1 lg. garlic cloves - peeled and finely chopped
- 1/2 medium onions - peeled and finely chopped
- salt
- 2 limes
- 2 lg. avocados - pitted and the flesh scooped out
- sour cream (optional)
- cutting boards
- skillets
- 1/4 tsp. ground cumin (optional)
- cheese graters
- mixing bowls
- 1-2 tsp. canola oil (depending on the dryness of the chorizo)
- 1 jalapeño chilies - stemmed, seeded and finely chopped (optional)
- chef's knives
- 1 lb. shredded Monterey Jack cheese
- 12 lg. flour tortillas
- 1 lb. chorizo sausages - the dry Mexican or Spanish kind, finely chopped
- Salt
- Sour Cream (optional)
- Chef's Knives
- Cheese Graters
- Cutting Boards
- Mixing Bowls
- Skillets
- Mixing bowls
Instructions
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1
Cut the limes in half and squeeze the juice into a bowl.
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2
Mash the avocado with the lime juice using the back of a fork until fairly smooth.
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3
Stir in the onion, salt, garlic and, for extra spiciness, cumin and jalapeno.
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4
Heat the oil in a large skillet over medium heat.
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5
Saute the chorizo until it turns a slightly darker color and becomes slightly crispy.
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6
Drain the chorizo on a plate lined with paper towels, to remove excess grease, and keep warm.
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7
Set a cast-iron griddle or large skillet over medium heat.
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8
Place a tortilla on the pan and cover half of it with cheese.
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9
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.
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10
Cut into triangles, top with the avocado mixture and optional sour cream, and serve.
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1
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.
