By justcallmetoni on May 15, 2006
Photo by French Tart
Photo by French Tart
"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.)"
Serving Size: 1 (310 g)
Servings Per Recipe: 5
"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:-)"
"I made this for *Zaar World Tour III* - I had to make a few substitutes to suit my diet requirements and what's available in my area. I used chicken sausages because I don't eat red meat, used Romano cheese because I couldn't find manchego cheese and use pita bread as I had a pack already open. It was a great lunch meal, easy to make, good directions and very yummy. Thank you toni gifford."
"Scaled this down to one serving for my lunch today and really enjoyed it. Instead of chorizo, I used a spicy, local greek sausage (with lots of paprika). The onions took this over the top!"
"Very good and easy! I used my George Foreman grill to grill up the onions, and used the full-size tortillas, but folded them in half to fit my small pan. My hubby ate them slathered in salsa!"
"I tried this easy recipe but totally misread step 3 which is supposed to use only two layers of tortillas not the 5 layers that I used (and also didn't have quite enough cheese and used regular chorizo)that I won't rate this recipe at this time, however if I make this at a later time and make the recipe as it was meant to be I will rate it at that time. "