Chorizo And Red Pepper Quesadillas Recipes

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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 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.

PORTUGUESE CHOURICO AND PEPPERS



Portuguese Chourico and Peppers image

Great as a sandwich like sloppy Joes or over mashed potatoes or rice.

Provided by MRSBONA

Categories     World Cuisine Recipes     European     Portuguese

Time 10h15m

Yield 8

Number Of Ingredients 7

2 pounds chorizo sausage, casings removed and crumbled
2 medium (blank)s green bell peppers, seeded and chopped
2 medium (2-1/2" dia)s sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic

Steps:

  • In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

Nutrition Facts : Calories 578.8 calories, Carbohydrate 11.5 g, Cholesterol 99.9 mg, Fat 43.6 g, Fiber 1.9 g, Protein 29 g, SaturatedFat 16.4 g, Sodium 1574 mg, Sugar 4.7 g

CHORIZO STUFFED PEPPERS



Chorizo Stuffed Peppers image

These chorizo stuffed peppers are a super easy meal that the whole family will love. Cheesy, stuffed peppers with rice, beans and chorizo!

Provided by Katherine | Love In My Oven

Categories     dinner

Time 1h

Number Of Ingredients 13

3 large bell peppers, halved, cored and seeds removed*
1 tsp olive oil
1/2 red onion, diced
3 cloves garlic, minced
1/2 lb spicy chorizo
1 tbsp tomato paste
8 oz diced tomatoes
1 tsp Italian seasoning
1/2 tsp chili powder
1 cup black beans, rinsed and drained
1 cup cooked rice**
2 cups shredded cheddar cheese, divided
optional: avocado, cilantro, sour cream, for topping

Steps:

  • Preheat the oven to 375 F and add 1/4″ water to the bottom of a 9 x 13″ baking dish or similar sized casserole dish. Place the open bell peppers, arranged side by side, into the baking dish.
  • In a large pan on the stove, over medium-high heat, warm the olive oil and then add the diced onion, cooking for 5 minutes or until translucent. Add the garlic and cook for an additional minute. Add the chorizo, and cook until the meat has browned. Drain any excess oil, if there is any.
  • Stir in the tomato paste, diced tomatoes, Italian seasoning and chili powder. Add the black beans, cooked rice, and 1 cup of the cheese. Stir to combine, then remove from heat.
  • Fill the peppers to the top with stuffing, about 1/4 cup to 1/3 cup. You may have leftover stuffing! Cover the pan tightly with aluminum foil, and place in the oven to bake for 20 minutes.
  • Remove the pan from the oven, and remove the foil, sprinkling the remaining cup of shredded cheese over the tops of the peppers. Cook for an additional 15 minutes, or until the peppers are fork tender. Place the pan under the broiler for 1-2 minutes to turn the cheese to a golden brown. Serve immediately, with avocado, cilantro and sour cream (optional).

CHORIZO AND RED PEPPER QUESADILLAS



Chorizo and Red Pepper Quesadillas image

Yield 4

Number Of Ingredients 6

1 link (10cm x 2.2cm dia) Sausage, chorizo, pork and beef (chopped)
3 stalk(s) Green onion (thinly sliced)
2 cup shredded Monterey jack cheese, low fat
1 medium pepper(s) Red bell pepper (chopped)
4 tbsp Salsa, ready-to-serve (for serving)
8 medium tortilla(s) Whole wheat tortilla

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.

Nutrition Facts :

SPANISH CHORIZO AND PEPPERS (PIMIENTOS Y CHORIZO FRITO)



Spanish Chorizo and Peppers (Pimientos y Chorizo Frito) image

Spanish pimientos y chorizo is a simple and easy tapa recipe that calls for green and yellow peppers, Spanish sausage, and garlic.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Breakfast     Brunch     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

2 peppers (long, green such as Anaheim )
1 bell pepper (yellow)
2 to 3 garlic cloves
1/2 pound/1/4 kg sausages (fresh chorizo)
4 to 5 tablespoons olive oil
Pinch salt (or to taste)

Steps:

  • Gather the ingredients.
  • Rinse green and yellow peppers, then remove stems and seeds.
  • Cut peppers into lengthwise slices, about 1/3-inch wide.
  • Peel and finely chop garlic and set aside.
  • Cut the chorizo into 1-inch lengths.
  • Pour 4 to 5 tablespoons olive oil into a heavy-bottomed frying pan and heat.
  • When the oil is hot, fry chorizo pieces and pepper strips, stirring often.
  • When peppers are browned and almost cooked, add minced garlic and continue to fry. Stir often, to prevent burning, for another minute or so.
  • When chorizo and peppers are completely cooked, serve on a platter with rustic bread.
  • Enjoy.

Nutrition Facts : Calories 431 kcal, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 1 g, Protein 15 g, SaturatedFat 11 g, Sodium 735 mg, Sugar 1 g, Fat 39 g, ServingSize 1/2 pound (4 servings), UnsaturatedFat 0 g

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