Grill and serve these quesadillas as a hearty appetizer or main dish.
Food Stylist: Holly Dreesman.
Prop Stylist: Addelyn Evans
This twist on theclassic quesadillawill be your new go-to.
Credit:Rachel Marek. Food Stylist: Holly Dreesman. Prop Stylist: Addelyn Evans
Not to mention this deliciously cheesy dish only requires eight ingredients and can be whipped up in under30 minutes.
Spanish chorizo is dry cured and comes in smoked links.
Both forms of Mexican chorizo must be cooked before eating.
Credit:Rachel Marek
Drain Excess Fat
Drain off fat.
Pat the chorizo mixture with paper towels to remove as much additional fat as possible.
Stir in Jalapeno
Stir in jalapeno pepper; set aside.
Credit:Rachel Marek
Simply put the mix in a zip-top bag and freeze.
Cooked chorizo is good for three months in the freezer.
Brush Tortillas
Brush one side of 3 tortillas with half of the cooking oil.
Credit:Rachel Marek
Place tortillas, oiled sides down, on a large baking sheet.
Fill the Quesadillas
Spread the chorizo filling over the tortillas on a baking sheet.
Sprinkle on Cheese and Herbs
Combine cheese and cilantro or parsley; sprinkle over filling.
Credit:Rachel Marek
Top with Tortillas
Top with the remaining tortillas.
Brush with the remaining oil.
Grill
Place quesadillas on the rack of an uncovered grill directly over medium heat.
Credit:Rachel Marek
Cut and Serve
To serve, cut quesadillas into wedges.
Refrigerate for up to four days, or freeze for up to two months.
2,000 calories a day is used for general nutrition advice.
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
Credit:Rachel Marek
