Chorizo and Potato Quesadillas
Frozen hash brown potatoes help bulk up this snack to make it a meal.
12 ounces fresh Mexican-style chorizo sausage, casings removed
2 cups frozen diced hash brown potatoes
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
8 ounces Monterey Jack cheese, shredded (2 cups)
¼ cup chopped fresh cilantro
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
1. Cook chorizo, potatoes, onion, and poblano in 12-inch nonstick skillet over medium-high heat until chorizo is cooked through and potatoes are tender, 10 to 12 minutes, breaking up chorizo with wooden spoon. Transfer to bowl and let cool slightly, about 5 minutes.
2. Stir Monterey Jack and cilantro into chorizo mixture. Spread 1 cup chorizo mixture over half of each tortilla, leaving ½-inch border. Fold tortillas over filling and press firmly so quesadillas stay folded.
3. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve.
Why this recipe works:
Weighing down the quesadillas with a saucepan evens out the cooking and promotes crispy tortillas.
Source: Cook’s Country (4 servings)