Veggie And Chorizo Quesadillas Recipes

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CHORIZO QUESADILLA



Chorizo Quesadilla image

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.

Provided by Cuistot

Categories     Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

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, Fat 23.5, SaturatedFat 8.4, Cholesterol 37.3, Sodium 958.9, Carbohydrate 46.3, Fiber 5.7, Sugar 3.6, Protein 15.6

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.

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