browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Chorizo and Cheese Quesadillas

Posted by on January 8, 2015
image_pdfimage_print

Chorizo and Cheese Quesadillas
Ingredients

8 ounces bulk chorizo or mild Italian sausage
⅓ cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 6 – 8 inches vegetable-flavored or plain flour tortillas
1 tablespoon cooking oil
1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
2 tablespoons snipped fresh cilantro or parsley

Method
1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges.

Prep
• Prep: 20 Minutes

Source: Recipe.com (8 servings)

Leave a Reply