Asadero and Chorizo Quesadillas

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  • 1/4 pound bulk chorizo sausage
  • 1 small white onion, diced
  • 1 poblano chile, seeded, diced
  • 1 Anaheim chile, seeded, diced
  • 8 ounces (about 2 cups) shredded asadero cheese (or Monterey Jack)
  • 1 teaspoon dried oregano
  • 12 small corn tortillas
  • Salt
  • Vegetable oil


Preheat oven to 450°F.
Heat a medium skillet over medium-high heat.
Brown sausage (if sausage is lean, add a little oil).
Remove to a medium mixing bowl and drain excess fat from pan if necessary.
Add onion and chiles to pan. Season lightly with salt.
Sauté until onion is golden, about 5-6 minutes.
Add to bowl with sausage. Cool slightly, then stir in cheese and oregano.
Lightly brush 6 tortillas with vegetable oil on one side. Place on a foil- or parchment-lined baking sheet, oiled side down.
Divide cheese mixture evenly between tortillas.
Top with remaining tortillas and brush lightly with oil.
Bake for 8-10 minutes, or until just golden and melted. Cut into wedges and serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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