Crispy Chorizo and Cheese Quesadillas — Quesadillas de Chorizo
Mexican quesadillas of crumbled fresh chorizo cooked with onion until rendered and spicy, layered with melted Oaxaca cheese on flour tortillas, crisped golden and finished with salsa roja and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove casing from 400g chorizo. Finely dice 1 white onion. Stem, seed, and soak 2 guajillo chiles in hot water 5 minutes. Roughly chop 2 medium tomatoes (240g), mince 2 garlic cloves. Shred 160g queso Oaxaca. Chop 4 tbsp cilantro. Cut 1 lime into wedges.
Saute
Heat a heavy skillet over medium-high heat 1 minute. Add chorizo, breaking up with a wooden spoon, cook 5 minutes until fat renders and edges crisp. Add diced onion, cook over medium heat 4 minutes, stirring, until soft and translucent.
Build
While chorizo cooks, blend soaked guajillos with tomatoes, garlic, and 1/4 tsp salt until smooth. Transfer cooked chorizo mixture to a plate.
Crisp 1
Wipe pan clean, warm one large flour tortilla over medium heat 15 seconds. Sprinkle half the cheese evenly across, cook 1 minute until melted and bubbling. Spoon half the chorizo mixture onto one side, fold over to enclose.
Crisp 2
Cook folded quesadilla 90 seconds per side over medium heat until tortilla is golden brown and crisp on both faces. Transfer to a plate and repeat with the second tortilla.
Plate
Cut each quesadilla in half on a board. Top with a spoonful of salsa roja and chopped cilantro. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.