Starters

Cheesy Chorizo Quesadillas

This is a simple and easy dish that can be served as an appetizer, side dish or even as a main

Chorizo has this great spice and flavor that is well balanced by some sweet caramelized onions, as well as plenty of cheese

I mean what’s a quesadilla without delicious cheese?!

To start you will need 6 fresh chorizo links and 3 onions

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Heat 2 tablespoons of olive oil over medium heat

Remove the chorizo from their casings and add to the pan

I’m starting with the chorizo because I want the onions to caramelize in the oils that come from the sausage

Cook, while breaking the chorizo into smaller bits, for 10 minutes or until nicely browned

Remove the chorizo from the pan, using a slotted spoon and set aside

Peel and slice your onions, place them in a pan, sprinkle with a little kosher salt and ground black pepper and cook for 12-15 minutes or until the onions are soft and well caramelized

Remove from the heat, add the chorizo back in and set aside

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Now let’s talk cheese

I’m going to use around 8 ounces of shredded sharp cheddar, 6 ounces of shredded mozzeralla and 4 ounces of crumbled queso fresco

Now you may wonder why the mozzeralla?  I like the gooey, stringy cheesiness it adds

I also have some fresh cilantro

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I’m going to do these in the oven so I can get 4 done at the same time

Preheat your oven to 400 F

Spray a sheet pan with some oil and lay down 2 tortillas

Sprinkle with a little cheddar and mozzeralla, then top with about 3/4 cups of chorizo mixture

Next add another sprinkle of cheddar and mozzeralla, then queso fresco and cilantro

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Add a top tortilla and press everything down

Repeat with your other 4 tortillas

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Place in a preheated 400 F oven and bake 4 minutes, flip and bake another 3-4 minutes until nicely browned

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Slice into quarters

Serve with some of our Garden Fresh Salsa

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Enjoy!!!

Simply Sundays! ~ Cheesy Chorizo Quesadillas

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

6 chorizo links

3 onions

8 ounces of shredded sharp cheddar

6 ounces of shredded mozzeralla

4 ounces of crumbles queso fresco

1/4 cup of chopped fresh cilantro

8 flour tortillas

2 tablespoons of extra virgin olive oil

kosher salt

ground black pepper

Directions

Heat 2 tablespoons of olive oil over medium heat.  Remove the chorizo from their casings and add to the pan.  Cook, while breaking the chorizo into smaller bits, for 10 minutes or until nicely browned.  Remove the chorizo from the pan, using a slotted spoon and set aside

Peel and slice your onions, place them in a pan and cook for 12-15 minutes or until the onions are soft and well caramelized.  Remove from the heat, add chorizo back in and set aside

Shred 8 ounces of sharp cheddar, 6 ounces of mozzeralla and crumble 4 ounces of queso fresco.  Chop about 1/4 cup of fresh cilantro

Preheat your oven to 400 F.  Spray a sheet pan with some oil and lay down 2 tortillas. Sprinkle with a little cheddar and mozzeralla, then top with about 3/4 cups of chorizo mixture.  Next add another sprinkle of cheddar and mozzeralla, then queso fresco and cilantro.  Add a top tortilla and press everything down

Place in a preheated 400 F oven and bake 4 minutes, flip and bake another 3-4 minutes until nicely browned.  Slice into quarters and serve

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Skillet

Wilton Recipe Right 3 Piece Cookie Pan Set

OXO Good Grips Fish Turner

© Simply Sundays 2016
All rights reserved

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