A decadent quesadilla filled with Spanish chorizo, caramelized onions, and lots of cheese
My brother and I have very similar food palates, so it's always fun to catch up with him and hear about his favorite restaurants and dishes. Being a native Californian, I'm no stranger to good Mexican food, but he always seems to know the best, most authentic places. He doesn't cook much (which didn't stop him from critiquing my cooking when we were growing up), but he has a few solid recipes, like these chorizo and onion quesadillas. The spicy sausage, sweet onions, gooey cheese, and crispy tortillas are a rich and heavenly combination and will always remind me of him.
Note: This recipe calls for dry-cured Spanish chorizo instead of fresh Mexican chorizo. I like the Spanish style here because it makes the quesadilla less greasy, but you can cook crumbled fresh chorizo and substitute it if you like.
More Chorizo Recipes:
- Chorizo Huevos Rancheros
- Spicy Chorizo Mussels
- Chorizo, Egg, & Potato Breakfast Burritos
Chorizo & Caramelized Onion Quesadillas:
Ingredients
- 8 flour tortillas
- 1 1/2 c. grated Monterey Jack cheese
- 1/2 lb. chorizo sarta, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tsp. olive oil
- butter, for melting
Recipe
- Heat olive oil in a skillet over medium high heat and add in the chorizo and onion.
- Cook until chorizo is crispy and renders its fat and onions soften and brown, about 10 -15 minutes.
- In another large skillet, melt a small pat of butter over medium heat.
- To assemble quesadillas, add a flour tortilla in the buttered pan and top with a handful of grated cheese, a quarter of the chorizo and onion mixture, a little more cheese, and another tortilla.
- Cook for 2-3 minutes, then flip and cook for another 2-3 minutes, or until the tortillas are crispy and the cheese melts.
- To serve, cut into wedges and serve with guacamole,* salsa, and sour cream.
Serves three
*Try this recipe for killer guacamole.
