Prep 5 mins
Cook 25 mins
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
- To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
- To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
- To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
- Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
What a nice combination of flavors! My local hispanic grocer only had fresh chorizo - not cured - so the first thing I did was to plop it whole into a nonstick skillet on medium until it cooked enough to firm up for slicing. This worked out well, because I used the drippings to cook up the onions and the now-sliced chorizo as per French Tart's recommendation. I used a young manchego (aged 3 - 6 months) and the flavor was a great pair with the chorizo. Best quesadilla I've eaten in a long time! 5 stars!
Delicious! I have wanted to make quesadillas for years...and it has taken ZWT3 to get me to do it. The spicyness of the chorizo I used pretty much overwhelmed the cheese and onions, but it was a good taste explosion. I used flour/corn tortillas, which provided an extra crunch, which I loved. I suspect I will make this, and variations, again; thanks for posting it.
This had all my favourite elements for a light lunch time snack......chorizo, LOVE it; red onions - love them: manchego cheese - love it as well and tortillas, my favourite sandwich "holders"!!! So, a 5 star recipe for me! I cut back on the measurements, as there were only two of us - so, I used 4 tortillas and about 3 ozs chorizo and 4 ozs of manchego cheese. I still used one red onion however! I dry-fried the onion with the chorizo pieces - and then used the same pan to heat up the tortillas - this seemed to work very well, without the need to add the olive oil. A wonderful recipe made for ZWT3 - but one which I will be using regularly in the future - thanks Toni! FT:-)