Chorizo Quesadillas
Spicy Mexican chorizo, roasted green chiles, and melty Monterey Jack folded into flour tortillas and baked until shatteringly crisp. On the table in 35 minutes.
Servings: 4 people
Ingredients
- 1 pound Mexican chorizo
- Kosher salt and freshly ground black pepper to taste
- 2 green onions very thinly sliced
- 1/4 cup finely chopped fresh cilantro
- 4 ounces canned roasted and diced green chiles drained (recipe note #1)
- 8 ounces Monterey Jack cheese shredded
- 4 8-inch flour tortillas
- 3 tablespoons vegetable oil such as avocado oil or other high heat, neutral oil, divided
Instructions
- Preheat oven to 425˚F.
- Line a rimmed baking sheet with foil.
- Brown chorizo in a large skillet over medium heat, breaking up with a wooden spoon until cooked through with a few crispy edges; drain excess fat and transfer to a medium bowl to cool slightly.
- To browned chorizo add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
- Arrange tortillas in a single layer on your work surface. Spoon 1/4 of the chorizo mixture onto one half of each tortilla, leaving about 1/2-inch of space at the edge. After filling all tortillas, fold each one over and press down gently to seal. Brush the top half of each folded tortilla with 1 tablespoon oil. Place tortillas on the prepared baking sheet with the oiled side down, positioning them so the curved edges face the center of the pan. Brush the remaining 1 tablespoon oil on the upward-facing sides.
- Transfer to oven and bake for 10 minutes or until the edges start to turn golden brown. Using a spatula, carefully flip each quesadilla, pressing down lightly to keep the filling in place. If they seem dry, you can brush on a little more oil. Return to the oven for about 5 more minutes until both sides are crisp and golden. Remove from the oven and let the quesadillas rest on the baking sheet for 5 minutes. Use a pizza cutter or sharp knife to slice each quesadilla into 4 triangular pieces before serving.
Notes
- If you want to roast your own chiles, see my Green Enchilada Sauce post for detailed instructions.
Nutrition
Calories: 810kcal | Carbohydrates: 31g | Protein: 35g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1640mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1207IU | Vitamin C: 11mg | Calcium: 513mg | Iron: 3mg
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