Best Chorizo Quesadillas Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS



Homemade Chorizo, Refried Bean and Cheddar Quesadillas image

Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon lard
1/4 cup minced onion
3 cloves garlic, minced
1/2 pound ground pork
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Pinch ground cinnamon
Pinch ground cloves
Kosher salt
Four 10-inch (burrito size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
1 jalapeno, chopped (seeds removed for less heat)
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas with Smoky Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Steps:

  • Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
  • Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

SWEET POTATO & CHORIZO QUESADILLAS



Sweet potato & chorizo quesadillas image

Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 5

4 sweet potatoes
small bunch coriander , chopped
200g block feta cheese , crumbled
8 flour tortillas
140g sliced chorizo (about 24 slices)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
  • Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
  • Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.

Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium

CHORIZO QUESADILLAS WITH EASY HOMEMADE SALSA



Chorizo Quesadillas with Easy Homemade Salsa image

Provided by Nancy Fuller

Categories     appetizer

Time 25m

Yield 4 quesadillas

Number Of Ingredients 16

1 tablespoon olive oil, plus more
3 fresh Mexican chorizo sausages, casings removed (about 1 pound)
Four 10-inch flour tortillas
2 cups grated Pepper Jack cheese (about 8 ounces)
One 15-ounce can black beans, drained and rinsed
Easy Homemade Salsa, recipe follows
1 tablespoon butter
Sour cream, for serving
1/2 cup fresh cilantro leaves
4 plum tomatoes, cut into quarters, seeds removed
1 clove garlic, smashed and peeled
1 jalapeno, seeds removed, quartered
Juice of 1 lime
1/4 red onion, cut into chunks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
  • Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
  • To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
  • Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
  • Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

CHORIZO AND RED PEPPER QUESADILLAS



Chorizo and Red Pepper Quesadillas image

The combination of cheese, peppers, and smoky chorizo sausage makes this tortilla irresistible. The pork sausages are seasoned with paprika, which gives them their characteristic flavor and color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6

8 flour tortillas (10-inch)
1 chorizo sausage (about 2 1/2 ounces), coarsely chopped
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice (1 cup)
3 scallions, thinly sliced
2 cups shredded (8 ounces) Monterey Jack cheese
Prepared green or red salsa, for serving (optional)

Steps:

  • Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
  • Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
  • Cut each quesadilla into 4 wedges and serve with salsa, if desired.

VEGGIE AND CHORIZO QUESADILLAS



Veggie and Chorizo Quesadillas image

Provided by Trisha Yearwood

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
8 ounces Mexican chorizo
1 medium red bell pepper, cut into 1/2-inch pieces
3 cups fresh spinach
8 flour tortillas (about 7 inches in diameter)
8 ounces shredded Mexican cheese blend
1 tablespoon butter
Salsa, for serving

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly.
  • Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas.
  • Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa.

SOUTHWESTERN CHORIZO QUESADILLAS



Southwestern Chorizo Quesadillas image

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.

Provided by JanetB-KY

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
  • Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
  • Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
  • Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.

Nutrition Facts : Calories 843.8, Fat 47.8, SaturatedFat 21.1, Cholesterol 100.2, Sodium 1732.7, Carbohydrate 64.4, Fiber 4.7, Sugar 4.8, Protein 37.7

CHORIZO-POTATO QUESADILLAS



Chorizo-Potato Quesadillas image

Use left-over baked potates for this tasty snack or appetizer. Don't overfill the quesadillas--they aren't tacos!

Provided by SharleneW

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

6 ounces mexican chorizo sausages (about 3)
1/2 lb potato, cooked and cut into small cubes
2 canned chipotle chiles in adobo, roughly chopped,to taste
salt
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
12 flour tortillas or 12 corn tortillas
2 tablespoons melted butter
sour cream, to garnish
salsa, to garnish

Steps:

  • Remove skin from sausages and crumble into small skillet.
  • Cook over low heat until fat renders, taking care to avoid burning--about 5 minutes.
  • Drain off all but 3 tablespoons fat.
  • Add potatoes, chiles and salt.
  • Cook over medium heat, stirring from time to time,until potatoes begin to brown--about 8 minutes.
  • Brush one side of tortilla sparingly with butter.
  • Place on medium-hot flat griddle pan.
  • Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese.
  • Top with second tortilla.
  • Brush top with butter.
  • When bottom begins to brown, flip over and cook the other side until cheese is melted.
  • Slip it onto a plate, slice and serve.

CHORIZO POTATO QUESADILLAS



Chorizo Potato Quesadillas image

This is a hearty meal, i double to have leftovers & serve with a nice green salad. Recipe from Canadian Living March 2001.

Provided by Luvfood

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 -2 onion, chopped (to your liking)
1 cooked chorizo sausage, casing removed,&,diced
2 red potatoes, peeled &,diced
1 cup salsa (homemade best)
1/2 cup corn kernel
2 tablespoons chopped fresh coriander
1/2 teaspoon salt
1 1/2 cups shredded monterey jack cheese
4 large flour tortillas

Steps:

  • Cook onions& sausage in oil, in a skillet on medium-high heat for 5-7 mins, stirring occasionally.
  • Add diced potatoes, cook for 5 mins or until golden, increase time by 7-10 mins if required.
  • Stir in salsa, corn, chopped coriander& salt.
  • Spoon 1 cup onto half of each tortilla, sprinkle with cheese, fold uncovered half over filling half.
  • Bake in oven at 350 until cheese melted or in skillet for a few mins on each side (i use oven).

Nutrition Facts : Calories 781.5, Fat 34.8, SaturatedFat 13.4, Cholesterol 50.9, Sodium 1838.3, Carbohydrate 91.3, Fiber 7.8, Sugar 6.9, Protein 28

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUAC



Chorizo and Shrimp Quesadillas with Smoky Guac image

This yummy quesadilla recipe comes from Rachael Ray. You can make, or buy, your own guacamole if you prefer. I usually don't use sour cream in my guac., but it's fun for a change of pace. Your choice.

Provided by Kathy D

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 14

SMOKY GUACAMOLE:
2 ripe haas avocados
1 lime, juice of
a few pinches of salt
1/4 c sour cream
2 chipotle peppers in adobo
QUESADILLAS:
1/2 lb mexican chorizo sausage, taken out of the casings
1 Tbsp olive oil, plus more for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed
salt and freshly ground black pepper to taste
4 12-inch flour tortillas
2 c shredded pepper jack cheese

Steps:

  • 1. Guac: Cut avocados all the way around with a sharp knife. Scoop out pit with a spoon, then spoon avocado flesh away from skin into a food processor. Add lime juice, salt, sour cream and chiptoles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • 2. Quesadillas: Heat a 12-inch nonstick skillet over med-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add the olive oil and garlic, then shrimp. Season shrimp with salt and pepper, and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan, then a tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese, and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp.
  • 3. Remove quesadilla to a large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE image

Categories     Pork

Yield 4

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream (3 rounded tablespoonfuls)
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section of the grocery store
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed (ask for easy-peel shrimp at seafood counter)
Salt and freshly ground black pepper
4 flour tortillas (12-inch)
1/2 pound pepper Jack cheese (2 cups), shredded

Steps:

  • PREPARATION Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of one lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl. Heat a 12-inch nonstick skillet over medium-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add EVOO, garlic, then shrimp. Season shrimp with salt and pepper and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of EVOO to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into five wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

CHORIZO & GOAT CHEESE QUESADILLAS



Chorizo & Goat Cheese Quesadillas image

I had this quesadilla at a Mexican restaurant nearby in Pelham, Alabama before a Coldplay concert. I told the server there are chorizo & goat cheese quesadillas in Heaven. Seriously.

Provided by JessFontenot

Categories     Pork

Time 15m

Yield 4 quesadillas, 4 serving(s)

Number Of Ingredients 4

4 whole wheat tortillas, medium in size
6 ounces goat cheese, room temperature
12 ounces chorizo sausage, removed from casings
2 tablespoons olive oil, cold-pressed

Steps:

  • Brown and break up chorizo in skillet on medium heat. Drain, set aside, and wipe out skillet for the quesadillas.
  • Use 1/2 tablespoon of oil for each quesadilla.
  • Heat 1/2 tablespoon of oil in skillet to medium or medium-high, depending on your burner. When the oil is glistening, it's ready. Don't wait until it smokes.
  • Place a tortilla in the oil. Spread half with softened goat cheese and sprinkle chorizo to your liking and fold in half.
  • Let brown for a minute or so, peeking often so as to not burn it.
  • Carefully flip it over and brown the other side.
  • Repeat with the other 3 tortillas and the rest of the cheese and sausage.
  • Salud!

SQUASH AND CHORIZO QUESADILLAS



Squash and Chorizo Quesadillas image

These quesadillas are perfect for fall. They are stuffed with butternut squash which are at their peak this time of year. You will have some leftover beans. Add them to any salad for extra protein, make some homemade nachos and incorporate the beans into the topping, or turn them into a black bean burger patty. The options are endless for leftover beans!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces fresh chorizo, casings removed
1 pound butternut squash (about 1/2 squash), peeled and sliced into 1/8- to 1/4-inch-thick quarter-moons
Kosher salt
1/2 cup canned black beans, drained and rinsed
1 teaspoon ancho chile powder
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons extra-virgin olive oil
1 small bunch curly kale, trimmed and thinly sliced
4 10-inch whole-wheat tortillas
1 1/4 cups shredded pepper jack cheese
1/2 cup pico de gallo
1/2 cup sour cream

Steps:

  • Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
  • Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
  • Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
  • Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
  • Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

Nutrition Facts : Calories 840, Fat 53 grams, SaturatedFat 20 grams, Cholesterol 95 milligrams, Sodium 1916 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 32 grams, Sugar 5 grams

CHORIZO QUESADILLAS



CHORIZO QUESADILLAS image

Number Of Ingredients 5

3 chorizo sausages, skined & finely chopped
1 oz. grated parmesan
2 tomatoes, peeled, seeded & chopped
2 spring onions, finely chopped
16 corn tortillas

Steps:

  • Heat oven to 400 F. Saute sausage 10 minutes. Transfer to bowl, add tomatoes & spring onions. Cool. Place filling on each & transfer to oiled baking dish & brush with oil. Sprinkle with Parmesan & bake 15-20 minutes.

CHORIZO AND BELL PEPPER QUESADILLAS



Chorizo and Bell Pepper Quesadillas image

A Game Day favorite

Provided by Russ Myers @Beegee1947

Categories     Other Snacks

Number Of Ingredients 8

4 - (8-inch) flour tortillas
1/2 tablespoon(s) olive oil
1 medium red onion, thinly sliced
3 cup(s) bell pepper slices (red, green and yellow)
3 - links (approx. 9.6 oz.) chorizo sausage crumbled or roughly chopped
1 1/2 cup(s) shredded monterey jack cheese
2 tablespoon(s) chopped cilantro
1 tablespoon(s) butter

Steps:

  • In a large skillet, heat olive oil over medium heat and add red onion. Sauté until softened, about 4 minutes. Add peppers and cook until tender, about 6 minutes. Remove from skillet.
  • In same skillet, add crumbled or chopped sausage and cook until slightly browned and cooked through.
  • Place 4 tortillas on work surface, spread ¼ cup of cheese on half of each tortilla. Top with 1/4 of the cooked chorizo, 1/4 of the onion and pepper mixture, and top with remaining cheese. Sprinkle each with 1/2 tablespoon of the cilantro and fold the other half of the tortilla over.
  • Heat a large non-stick skillet over medium heat. Add ½ Tablespoon butter to skillet. Lightly brown 1 quesadilla on each side until cheese is melted (about 1 ½ minutes per side). Repeat with the remaining quesadillas, adding remaining butter after the second quesadilla.
  • Cut each quesadilla into 4 wedges and serve warm.

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