1/1 Photo of Southwestern Chorizo Quesadillas
posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use.
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Units: US | Metric
- 4 large flour tortillas
- 2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
- 1/2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
- 2 scallions, chopped (green onions)
- 3 small plum tomatoes, seeded and chopped
- 1 jalapeno, seeded and finely chopped
- 1 small white onion, finely chopped
- 1/4 cup finely chopped fresh cilantro
- coarse salt
- 1Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
- 2Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
- 3Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
- 4Cut quesadillas into 4 wedges and top with salsa.
- 5For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.
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Nutritional Facts for Southwestern Chorizo Quesadillas
Serving Size: 1 (307 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 843.8
- Calories from Fat 430
- Total Fat 47.7 g
- Saturated Fat 21.1 g
- Cholesterol 100.1 mg
- Sodium 1732.6 mg
- Total Carbohydrate 64.3 g
- Dietary Fiber 4.6 g
- Sugars 4.7 g
- Protein 37.7 g