Mushroom and Chorizo Quesadillas

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4 small quesadillas Easy
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Ingredients (5)

  • ¼ to ½ pound Salvadorian or Mexican chorizo, removed from casings
  • ¼ to 1/2 pound cremini mushrooms, thickly sliced
  • 4} fresh corn tortillas
  • ½ pound Oaxaca, Asadero, Quesillo, or Monterey jack cheese, cut into cubes or torn into small pieces
  • ½ tablespoon oil

Summary

Sautéed cremini mushrooms and crumbled chorizo are the filling for these simple quesadillas with melted Oaxaca, Asadero, Quesillo, or Monterey jack cheese.

Instructions

  1. 1Add the chorizo to a frying pan over medium heat. Cook about 10 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
  2. 2Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
  3. 3Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
  4. 4Fold the tortilla in half and let cook for about 2 minutes.
  5. 5Flip and cook another 2 to 3 minutes.

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