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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chorizo and Cheese Quesadillas

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chorizo and Cheese Quesadillas Empty Chorizo and Cheese Quesadillas

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

    Chorizo and Cheese Quesadillas Img77l
    Chorizo and Cheese Quesadillas
    Chorizo and Cheese Quesadillas Translucent
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    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.






    • 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

    Chorizo and Cheese Quesadillas Wine-pairing-icon-white

    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).
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