Tortillas keep well in the fridge and I almost always have them on hand. In fact, it's far more likely for me to have tortillas on hand than actual sliced bread. We use them for wrapping up breakfast burritos, lunch wraps, burritos, tacos, and last but not least, endless varieties of quesadillas.
If you have a tortilla, odds are you have some bits and bobs and some leftover cheese to make a quesadilla with. I've made plain cheese quesadillas, veggie quesadillas, bean quesadillas, chicken, beef, pork... you name it. I had never made a chorizo quesadilla until today...and I must tell you it was one of our favorites!
These Two-Cheese Quesadillas with Chorizo and Poblano were a hit with the whole family! Of course, if you've had chorizo before than you know that anytime chorizo is involved, it is a flavor explosion! Pair that with two kinds of creamy ooey-gooey cheese, and a slight kick from the poblano and you have a pairing that is notches above the rest!
Two-Cheese Quesadillas with Chorizo and Poblano Chile
Adapted from What's For Dinner?
by Curtis Stone
12 ounces fresh Mexican-style chorizo, casings removed
1 poblano chile, seeded and cut lengthwise into long thin strips
salt and pepper, to taste
2-1/2 cups Monterey Jack cheese
2 cups Mozzarella cheese
Four 9 inch flour tortillas
Heat a large heavy skillet over medium-high heat. Add a tablespoon of canola oil, then add the chorizo and cook, breaking it up into bite-size pieces with a wooden spoon, for about 8 minutes, or until lightly browned. Using a slotted spoon, transfer the chorizo to a bowl, Pour out all but 1 tablespoon of the fat from the skillet (mine had pretty much zero fat - add canola oil if needed).
Add the chile to the skillet, season with salt and pepper, and cook, stirring occasionally, for around 5-8 minutes, or tender and slightly charred. Remove from heat.
Meanwhile heat a large griddle or skillet over medium-low heat. Mix the Jack cheese and Mozzarella cheese together. Brush one side of each tortilla with oil (or butter). Turn the tortillas oil side down on the work surface.
For each quesadilla, sprinkle a heaping 1/2 cup of the cheese mixture over the bottom half of a tortilla and top with one-fourth each of the chorizo and chiles, then another heaping 1/2 cup of the cheese mixture. Fold the top half of the tortilla over the filling and press lightly to compact.
Working in batches, place the quesadillas on the griddle and cook, turning halfway through cooking, for a total of about 6 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board, cut into wedges, and serve hot.
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