Ingredients with Measurements:
- 8 flour tortillas
- 1 pound chorizo, casing removed
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 8 minutes. Drain any excess fat.
2. In a large bowl, combine the cooked chorizo, shredded Monterey Jack cheese, chopped green onions, and chopped cilantro. Mix well.
3. Lay out the flour tortillas on a flat surface. Spoon the chorizo and cheese mixture onto one half of each tortilla, leaving a small border around the edge.
4. Fold the other half of the tortilla over the filling to create a half-moon shape.
5. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
6. Place 2-3 quesadillas in the skillet and cook until the tortillas are golden brown and crispy and the cheese is melted, about 2-3 minutes per side.
7. Repeat with the remaining quesadillas, adding more oil to the skillet as needed.
8. Serve the quesadillas hot with sour cream and salsa on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 38g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 1200mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g
Protein: 26g
Substitutions for ingredients:
- Chorizo can be substituted with ground beef, ground turkey, or shredded chicken.
- Monterey Jack cheese can be substituted with cheddar cheese, pepper jack cheese, or a Mexican blend of cheeses.
- Green onions can be substituted with diced white onions or red onions.
- Sour cream can be substituted with Greek yogurt or crema.
Variations:
- Add diced tomatoes, jalapenos, or bell peppers to the filling for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make a vegetarian version by using sautéed mushrooms, onions, and peppers instead of chorizo.
Tips and tricks:
- Make sure to drain any excess fat from the cooked chorizo to prevent the quesadillas from becoming greasy.
- Use a non-stick skillet or a well-seasoned cast iron skillet for easy flipping and to prevent sticking.
- Don't overfill the quesadillas, or the filling will spill out when cooking.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a dollop of sour cream and a drizzle of salsa on top. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, diced tomatoes, sliced jalapenos, or sliced avocado.
Pairings:
Serve with a side of Mexican rice, black beans, or a simple green salad.
Suggested side dishes:
Mexican rice, black beans, or a simple green salad.
Troubleshooting advice:
If the quesadillas are not crispy enough, increase the heat and cook for an additional minute on each side. If the cheese is not melted enough, cover the skillet with a lid for a few minutes to help the cheese melt.
Food safety advice:
Make sure to cook the chorizo to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican