Chorizo and Jalapeno Quesadillas Recipe thetitan99

Name: Chorizo and Jalapeno Quesadillas Recipe thetitan99
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large flour tortillas; 16 oz. Chorizo sausage thinly sliced; 8 tbls. Colorado red chili sauce; 8 large jalapenos roasted, skinned, seeded; 2 medium yellow onions chopped; 1 tbls vegetable oil extra for tortillas; 12 oz. White cheddar cheese grated; 4 oz. Fresh Gouda cheese grated; 1/2 tsp cumin; 2 tbls fresh cilantro chopped

Servings: persons

1
Roast the jalapenos over the flame on your oven (or under the broiler) until the skin is blackened, but the peppers arent burned.
2
Transfer them to a sealable container or a Ziploc bag and let rest for about 15 minutes.
3
Next, slice the Chorizo, then chop the onions into thin strips.
4
In a heavy skillet, cook the sausage, onions, cumin in the tbls of oil over medium heat until onions are translucent, about 3-4 minutes.
5
Grate the cheese and mix thoroughly, then put in a covered container and keep in the refrigerator so as it doesnt get gummy
6
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.
7
DO skin the peppers under running water as this washes the tasty oils and the roasted flavor from the pepper.
8
Slice into thin strips and set aside.
9
Assemble the quesadillas by laying out 4 tortillas and coat with 2 tbls of the red chili sauce (another recipe).
10
Spread the chorizo sausage evenly over the tortillas followed by the cheese and the jalapeno strips.
11
Sprinkle with 1/2 tbls chopped cilantro per tortilla.
12
In the heavy skillet, drizzle a small amount of oil then warm over medium heat until hot.
13
Transfer the quesadilla to the skillet and place another tortilla on top of it, very lightly brushing it with vegetable oil.
14
Cook until golden brown, about 3-4 minutes.
15
Carefully flip the quesadilla, (I like to place a large plate on top of the quesadilla and then quickly invert the skillet...careful!).
16
Repeat with each until finished.
17
Serve with your favorite salsa, sour cream or just as they are.
18
Enjoy!!
19
!

1435

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large flour tortillas, 16 oz. Chorizo sausage thinly sliced, 8 tbls. Colorado red chili sauce, 8 large jalapenos roasted, skinned, seeded, and more.

Yes, Chorizo and Jalapeno Quesadillas Recipe thetitan99 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!