chorizo and bell pepper quesadillas
8 srvs, 2 pieces ea
4 (8-inch) flour tortillas
1/2 tablespoon olive oil
1 medium red onion, thinly sliced
3 cups bell pepper slices (red, green and yellow)
3 links (approx. 9.6 oz.) chorizo sausage crumbled or roughly chopped
1 1/2 cups shredded monterey jack cheese
2 tablespoons chopped cilantro
1 tablespoon butter
in a large skillet, heat olive oil over medium heat and add red onion.
sauté until softened, about 4 minutes.
add peppers and cook until tender, about 6 minutes.
remove from skillet.
in same skillet, add crumbled or chopped sausage and cook until slightly browned and cooked through.
place 4 tortillas on work surface, spread 1/4 cup of cheese on half of each tortilla.
top with 1/4 of the cooked chorizo, 1/4 of the onion and pepper mixture, and top with remaining cheese.
sprinkle each with 1/2 tablespoon of the cilantro and fold the other half of the tortilla over.
heat a large non-stick skillet over medium heat.
add 1/2 tablespoon butter to skillet.
lightly brown 1 quesadilla on each side until cheese is melted (about 1 1/2 minutes per side).
repeat with the remaining quesadillas, adding remaining butter after the second quesadilla.
cut each quesadilla into 4 wedges and serve warm.
Nutrition (Per Serving)
serving size 2 pieces
saturated fat 11g
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