CHORIZO QUESADILLA RECIPE

CHORIZO QUESADILLA RECIPE -

I use my (recipe #290716) recipe for this but packaged chorizo or even left over taco meat will work great in this. All measurements are approximate and you should adjust according to your tastes and what you have on hand.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chorizo sausage, cooked
2 cups pinto beans, cooked
1 (4 ounce) can diced green chilies
2 cups shredded cheddar cheese
1 cup mayonnaise
1/4 teaspoon salt or 1/4 teaspoon beef bouillon
6 (10 inch) flour tortillas

Steps:

Mix everything but the tortillas together in a large bowl.
heat oil or butter in a large pan.
spread a thin layer of bean mixture over half of tortilla.
fold in half and brown on each side.
cut into wedges.
we really like this served with (Recipe #161522) on the side.

Nutrition Facts : Calories 456.3, FatContent 23.5, SaturatedFatContent 8.4, CholesterolContent 37.3, SodiumContent 958.9, CarbohydrateContent 46.3, FiberContent 5.7, SugarContent 3.6, ProteinContent 15.6

CHORIZO QUESADILLAS RECIPE | RECIPE - RACHAEL RAY SHOW

Chorizo Quesadillas Recipe | Recipe - Rachael Ray Show image

Rach's cheesy chorizo quesadillas are delish for breakfast, lunch or dinner.

Provided by Rachael Ray

Number Of Ingredients 19

Ingredients

5 to 6 small white skin or thin skin young Yukon Gold potatoes
quartered and sliced ¼-inch-thick
3 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon smoked hot paprika
1 small red onion
quartered and thinly sliced
4 large cloves garlic
sliced
12 to 16 ounces Mexican chorizo
1 cup shredded cheddar
1 cup Pepper Jack
1 cup mozzarella
Non-aerosol spray
Four to six 12-inch flour tortillas
Pickled mild or hot jalapeño pepper rings
Cilantro
Chopped scallions
Spicy Ranchero Sauce

Steps:

Heat a nonstick skillet over medium-high heat with oil, 3 turns of the pan, when hot, add potatoes and season liberally with salt, pepper and paprika, cover with silicone lid or foil or small pan and crisp potatoes 3 to 4 minutes on each side, then add onions and garlic and cook uncovered to soften onions, 7 to 8 minutes more, turning occasionally
Remove to a plate, then brown and crumble the chorizo, and remove to paper towel-lined plate to drain
Arrange cheeses, potatoes and chorizo, cooking spray and tortillas near stove and have a tray or baking sheet or large cutting board for transferring quesadillas as you cook them
Preheat a large cast-iron skillet over medium-low to medium heat
Spray the cast-iron skillet lightly with oil and blister a large tortilla on one side, turn and top half the tortilla with a small handful of each cheese, potatoes and chorizo, and a little more cheese
Fold tortilla over and brown and turn 2 minutes to melt cheeses and crisp the quesadilla, transfer and repeat process to make 4 or up to 6 quesadillas, depending on how much potato and chorizo you prefer in each tortilla
Cut quesadillas in wedges and top with Ranchero Sauce and pickled jalapeños, cilantro and scallions

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