Chorizo Quesadillas With Radish And Fennel Salsa Recipe Recipe

Name: Chorizo Quesadillas With Radish And Fennel Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 radishes, diced; 1/2 fennel bulb, diced (plus some fronds, if you have them); 2 scallions, white and pale-green parts only, thinly sliced; 1/2 cup (20g) cilantro leaves and tender stems, chopped; 1/2 jalapeno pepper, seeds removed if desired, finely chopped; 2 tablespoons (30ml) fresh juice from 1 lime; Kosher salt and freshly ground black pepper; 1 tablespoon (15ml) extra-virgin olive oil, divided, plus more as needed; 8 ounces (225g) Spanish-style chorizo sausage (cured, not fresh), cut into 1/2-inch cubes; 4 (8-inch) flour tortillas; 2 cups mixed grated cheddar and pepper Jack cheeses (8 ounces; 225g), divided (see note); 2 scallions, thinly sliced

Servings: persons

5 radishes, diced
1/2 fennel bulb, diced (plus some fronds, if you have them)
2 scallions, white and pale-green parts only, thinly sliced
1/2 cup (20g) cilantro leaves and tender stems, chopped
1/2 jalapeno pepper, seeds removed if desired, finely chopped
2 tablespoons (30ml) fresh juice from 1 lime
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) extra-virgin olive oil, divided, plus more as needed
8 ounces (225g) Spanish-style chorizo sausage (cured, not fresh), cut into 1/2-inch cubes
4 (8-inch) flour tortillas
2 cups mixed grated cheddar and pepper Jack cheeses (8 ounces; 225g), divided (see note)
2 scallions, thinly sliced

1
In a medium bowl, toss together radishes, fennel (plus fronds, if using), scallions, cilantro, jalapeno, and lime juice. Season with salt and pepper to taste.
2
In a large cast iron skillet or on the flat side of a cast iron griddle, heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel-lined plate.
3
Set out 4 tortillas on a work surface and sprinkle approximately 1 ounce (28g) cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-moon shape.
4
Add remaining 1/2 tablespoon oil to skillet or griddle and heat over medium-high heat until lightly smoking.
5
Add quesadillas to skillet or griddle in a single layer, working in batches if necessary. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. Add more oil as needed if working in batches. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250u00b0F oven.
6
Cut quesadillas into wedges and serve with radish and fennel salsa.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 5 radishes, diced, 1/2 fennel bulb, diced (plus some fronds, if you have them), 2 scallions, white and pale-green parts only, thinly sliced, 1/2 cup (20g) cilantro leaves and tender stems, chopped, and more.

Yes, Chorizo Quesadillas With Radish And Fennel Salsa Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chorizo Quesadillas With Radish And Fennel Salsa Recipe

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