Chorizo and Poblano Quesadillas
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
small
onion, thinly sliced
-
1
unit
poblano pepper, cored, seeded, and thinly sliced
-
1
unit
red bell pepper, cored, seeded, and thinly sliced
-
1
unit
jalapeno, cored, seeded, and diced
-
¾
pound
chorizo sausage, raw (ground or links with casings removed)
The quesadillas
-
14
unit
corn tortillas
-
2
cups
shredded cheese (Monterey Jack and Queso Fresco or all Jack)
-
butter
to taste
for frying the quesadillas
For serving
-
to taste
unit
sour cream
-
to taste
unit
cilantro
-
to taste
unit
avocado
-
to taste
unit
lime wedges
Instructions
- Heat olive oil in a skillet over medium heat, then add onions and peppers, cooking until softened.
- Add chorizo to the skillet and cook until browned and no longer pink, breaking it up as it cooks.
- Drain excess fat from the pan and transfer the mixture to a bowl.
- Wipe out the skillet and return it to medium heat with a small pat of butter.
- Place a tortilla in the skillet, sprinkle with cheese, add the chorizo and pepper mixture, top with more cheese, and cover with another tortilla.
- Add another small pat of butter on top and fry until the bottom is golden brown and cheese begins to melt, about 2 to 3 minutes.
- Flip the quesadilla and cook until the cheese melts and the other side is golden.
- Repeat with remaining ingredients.
- Serve warm topped with sour cream, cilantro, lime wedges, and avocado.
Nutrition Facts (estimated)
Servings
7
Calories
350
Total fat
21g
Total carbohydrates
26g
Total protein
15g
Sodium
1023mg
Cholesterol
67mg
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