Chorizo Quesadillas

Recipes

Chorizo is a flavorful Mexican sausage that makes a great filler for these grilled quesadillas! Whip up this quick dish for a backyard barbecue appetizer or an easy lunch the whole family will love.

Source: National Pork Board

Ingredients

  • 3/4 pounds pork chorizo
  • 5 10-inch flour tortillas
  • 1 16-ounce can black bean refried beans
  • 1/2 pound Colby cheese, shredded
  • 1 cup fresh cilantro, loosely packed
  • Olive oil for brushing
  • 1 1/2 cups tomatillo salsa

Directions

  1. Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Sauté the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate.
  2. Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don’t dry out, and set aside at room temperature.)
  3. Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer the quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side. Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa.

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