Grill and serve these quesadillas as a hearty starter or principal dish .
Rachel Marek . Food Stylist : Holly Dreesman . Prop Stylist : Addelyn Evans
This twist on theclassic quesadillawill be your Modern go - to . With a flavorful mix ofchorizo , Allium cepa , ail , jalapeño , Monterey Jack cheese , and fresh cilantro , it ’s a winning appetizer or main ravisher everyone will have it off . The best part is you may easy tailor-make this quesadilla recipe with whatever add - ins , dipping sauce , or toppings you ’re craving . Not to note this lusciously sleazy dish only take eight ingredient and can be whipped up in under30 minute . Serve chorizo and cheese quesadilla as an starter at a party or for afamily dinner , and they ’re guaranteed to disappear quicker than you may make them .
Credit:Rachel Marek. Food Stylist: Holly Dreesman. Prop Stylist: Addelyn Evans
How to Customize Your Quesadilla
Here are a mates ways to make this quesadilla recipe your own :
Spanish vs. Mexican Chorizo : There are two types of chorizo — Spanish and Mexican — so double - check what sort you ask before you grease one’s palms . Spanish chorizo is ironic cure and comes in smoke contact . Mexican chorizo is available in bulk packages ( like ground squawk ) or in casing , which resemble links of Italian blimp . Both forms of Mexican chorizo must be cooked before corrode .
Ingredients
8oz.bulk chorizoormild Italian sausage
⅓cupchopped onion
2cloves garlic , minced
Credit:Rachel Marek
1fresh jalapeño pepper , exquisitely chop
6(6- to 8 - inch)vegetable - flavoredorplain flour tortillas
1Tbsp.cooking oil color
Credit:Rachel Marek
1cupshredded Monterey Jackand / orqueso fresco ( Mexican Fannie Farmer cheese)(4 oz . )
2Tbsp.snipped fresh cilantroorparsley
Directions
Rachel Marek
Cook the Meat
For filling , in a intermediate skillet Captain Cook chorizo or sausage , onion plant , and garlic until meat is browned and onion is fond .
Drain Excess Fat
Drain off fatness . chuck the chorizo salmagundi with composition towel to take away as much additional fat as potential .
Stir in Jalapeño
raise in jalapeño pepper ; set apart .
psychometric test Kitchen Tip : This chorizo mixture is complete for hive away and freezing for later meals if you have extra . Simply put the mix in a zip - top bag and freezing . Cooked chorizo is serious for three month in the freezer .
Brush Tortillas
Brush one side of 3 tortilla with one-half of the cookery oil . Place tortillas , oiled sides down , on a great baking sheet .
Fill the Quesadillas
circularise the chorizo fill over the tortillas on a baking sheet .
Sprinkle on Cheese and Herbs
Combine cheese and cilantro or parsley ; sparge over pick .
Top with Tortillas
Top with the remaining tortillas . Brush with the remaining rock oil .
Grill
Place quesadillas on the rack of an uncovered grillroom directly over medium heat . Grill for 3 to 4 minutes or until fill up is heated through and tortillas are begin to brown , turning once halfway through broiling .
Cut and Serve
To dish up , shorten quesadilla into Italian sandwich . Makes 8 service .
How To Store and Reheat Leftover Quesadillas
Cut leftover quesadillas into destiny and wrap tightly or transmit to an airtight container . Refrigerate for up to four day , or freeze out for up to two calendar month . Thaw overnight if frozen , then reheat in a preheated 350 ° F oven , on the stovetop , or in the microwave until spicy throughout , and garnish reinvigorated before serve .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a solid food serving contributes to a daily diet . 2,000 calories a day is used for general alimentation advice .
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
