Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Chorizo and Cheese Quesadillas

Share
avatar
Lobo
Moderator
Moderator

Posts : 22957
Thanked : 1069
Join date : 2013-01-12

Chorizo and Cheese Quesadillas

Post by Lobo on Tue 02 Feb 2016, 8:03 pm


Chorizo and Cheese Quesadillas

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24
You can change the flavor of this quesadilla by substituting a cured sausage or peppered salami for the chorizo. If using a cured pork product, omit the initial cooking and simply cut it into small dice.



  • Printer Friendly Version






  • 80

Ingredients:


  • 1/4 lb. fresh chorizo sausage, casings removed
  • 1 1/3 cups coarsely grated jalapeño jack cheese
  • 1 1/3 cups coarsely grated white cheddar cheese
  • 4 green onions, white and pale green parts only, very thinly sliced
  • 4 tsp. canola oil, or as needed, for frying
  • 8 flour tortillas, each about 8 inches in diameter
  • 1 cup crumbled queso fresco
  • 1/4 cup coarsely chopped fresh cilantro


Wine Pairing

This pairs well with crisp, full-bodied white wines from our Wine Club.

Directions:

Fry the sausage
In a large fry pan over medium heat, cook the chorizo, stirring to break it apart, until browned, about 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and let cool for 5 minutes. Using your hands, crumble into small bits.

In a bowl, toss together the jack and cheddar cheeses, green onions and cooked chorizo.

Cook the quesadillas
Wipe out the chorizo pan with paper towels, add 1 tsp. of the canola oil and set over medium-low heat. Working in batches, place 1 tortilla in the pan and scatter one-quarter of the cheese-chorizo mixture evenly over the tortilla, leaving a 1/2-inch border uncovered. Top with a second tortilla. Cook, pressing down with a spatula occasionally, until golden brown on the first side, about 2 minutes. Using a large spatula, carefully turn the quesadilla and cook until golden on the second side and the cheese has melted, about 1 minute longer. Repeat this process to make 4 quesadillas total.

Cut each quesadilla into wedges and arrange on a platter. Sprinkle with queso fresco and cilantro and serve. Makes about 24 wedges.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Fri 28 Apr 2017, 3:05 am