Ingredients with Measurements:
- 1 pound chorizo sausage, casings removed
- 1/2 cup tascalate paste
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup sour cream
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Spatula
- Cheese grater
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the chorizo sausage, breaking it up into small pieces with a spatula, until browned and cooked through, about 8-10 minutes.
2. Add the tascalate paste to the skillet and stir to combine with the chorizo. Cook for an additional 2-3 minutes, until the paste is heated through and the flavors have melded together.
3. Lay out the flour tortillas on a clean work surface. Sprinkle 1/4 cup of shredded Monterey Jack cheese on half of each tortilla.
4. Spoon the chorizo mixture over the cheese on each tortilla, dividing it evenly among the 8 tortillas.
5. Sprinkle the cilantro and red onion over the chorizo mixture.
6. Fold the tortillas in half over the filling and press down gently to seal.
7. Heat a large skillet over medium heat. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are crispy and golden brown.
8. Serve the quesadillas hot, garnished with a dollop of sour cream and a lime wedge on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the chorizo
- Medium heat for cooking the quesadillas
Serving size:
- Makes 8 quesadillas
- Serves 4-6 people
Nutritional information:
- Calories: 480
- Fat: 32g
- Carbohydrates: 25g
- Protein: 23g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Chorizo sausage can be substituted with ground beef or turkey
- Tascalate paste can be substituted with mole paste or chili powder
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese
Variations:
- Add diced tomatoes or sliced jalapeños for extra flavor and texture
- Use corn tortillas instead of flour tortillas for a gluten-free option
- Substitute the chorizo with grilled chicken or steak for a different protein option
Tips and tricks:
- Make sure to remove the casings from the chorizo before cooking
- Use a cheese grater to shred the cheese for easier melting
- Press down gently on the quesadillas with a spatula while cooking to ensure even browning
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Heat the quesadillas in a skillet over medium heat for 2-3 minutes on each side, until heated through
Presentation ideas:
- Serve the quesadillas on a platter with a side of guacamole or salsa for dipping
Garnishes:
- Fresh cilantro
- Diced red onion
- Sour cream
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Fruit salad
Troubleshooting advice:
- If the quesadillas are not browning evenly, adjust the heat on the skillet and make sure to press down on the quesadillas with a spatula while cooking
Food safety advice:
- Make sure to cook the chorizo sausage thoroughly to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Tascalate is a traditional Mayan drink made from ground cocoa beans, achiote, and cinnamon. It is often served cold and is popular in the Chiapas region of Mexico.
Flavor profiles:
- Spicy, smoky, and savory flavors from the chorizo and tascalate paste
- Creamy and tangy flavors from the melted cheese and sour cream
- Fresh and herbaceous flavors from the cilantro and red onion
Serving suggestions:
- Serve the quesadillas as a main dish for dinner or as an appetizer for a party or gathering
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Region: Mexican