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Fast-off-the-Grill Chorizo Quesadillas

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins

Ingredients

3/4pound pork chorizo
5-- 10-inch flour tortillas
1-- 16-oz can black bean refried beans
1/2pound colby cheese, grated
1cup Fresh cilantro leaves, loosely packed
-- olive oil, for brushing
1-1/2cup tomatillo salsa, (store-bought, see cook's note)

Instructions

  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.

  3. 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.)

  4. 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 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.  

Nutritional Info *per serving

  • Calories 520
  • Glycemic Load 0
  • Fat 31g
  • Saturated Fat 13g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 11g
  • Cholesterol 70mg
  • Sodium 1240mg
  • Potassium 410mg
  • Carbohydrate 34g
  • Fiber 5g
  • Sugars 2g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 30%
  • Iron 20%
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