Chorizo and Jalapeno Quesadillas

Category : Pork

Author : LarryC

Hits : 4546

Rating :


Date : 26/08/2009


8 large flour tortillas
16 oz Chorizo sausage thinly sliced
8 tbsp Colorado red chili sauce
8 large jalapenos roasted, skinned, seeded
2 medium yellow onions, chopped
1 tbsp vegetable oil extra for tortillas
12 oz white cheddar cheese, grated
4 oz Fresh Gouda cheese, grated
1/2 tsp cumin
2 tbsp fresh cilantro, chopped


1. Roast the jalapenos over the flame on your oven (or under broiler) until the skin is blackened, but the peppers are not burned. Transfer them to a sealable container or a Ziploc bag and allow them to rest for about 15 minutes.

2. Slice the Chorizo and chop the onions into thin strips. In a heavy skillet, cook the sausage, onions, cumin in the tbsp of oil over medium heat until onions are translucent, about 3-4 minutes.

3. Grate the cheese and mix thoroughly, put in a covered container and keep in the refrigerator so as it doesn’t get gummy.

4. Remove the jalapenos from the container, peel the skin off with your fingers, keep a bowl of water handy for rinsing the blackened skin from your fingers. Don''t skin the peppers under running water as this washes the tasty oils and the roasted flavor from the pepper. Slice into thin strips and set aside.

5. Assemble the quesadillas by laying out 4 tortillas and coat with 2 tbsp of the red chili sauce. Spread the chorizo sausage ev

Write a Comment

tip of the day

Cherimoya Trivia

Cherimoya trees originated in the South American Andes and are now grown successfully in this country, usually requiring elevations between 3,000 and (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich