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Chorizo and Potato Quesadillas Recipe

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This recipe for Chorizo and Potato Quesadillas is from The Family Jewel's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces fresh Mexican-style chorizo sausage, casings removed
2 cups frozen diced hash brown potatoes
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
8 ounces Monterey Jack cheese, shredded (2 cups)
¼ cup chopped fresh cilantro
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Directions:
Directions:
Cook chorizo, potatoes, onion, and poblano in 12-inch nonstick skillet over medium-high heat until chorizo is cooked through and potatoes are tender, 10 to 12 minutes, breaking up chorizo with wooden spoon. Transfer to bowl and let cool slightly, about 5 minutes.

Stir Monterey Jack and cilantro into chorizo mixture. Spread 1 cup chorizo mixture over half of each tortilla, leaving ½-inch border. Fold tortillas over filling and press firmly so quesadillas stay folded.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 to 30 minutes

 

 

 

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