Best 4 Chorizo Quesadillas With Easy Homemade Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of Mexican cuisine with our delectable Chorizo Quesadillas and Easy Homemade Salsa. These quesadillas are a harmonious blend of spicy chorizo, melted cheese, and a medley of fresh vegetables, all wrapped in a crispy tortilla. Served alongside our vibrant salsa, made with a symphony of fresh tomatoes, zesty onions, and a hint of jalapeño heat, this dish is a fiesta for your taste buds. Whether you're seeking a quick and flavorful weeknight meal or an impressive appetizer for your next gathering, our Chorizo Quesadillas with Easy Homemade Salsa will surely be a hit. Dive into this culinary adventure and let the taste of Mexico transport you to a world of bold and exciting flavors.

Here are our top 4 tried and tested recipes!

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS



Homemade Chorizo, Refried Bean and Cheddar Quesadillas image

Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon lard
1/4 cup minced onion
3 cloves garlic, minced
1/2 pound ground pork
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Pinch ground cinnamon
Pinch ground cloves
Kosher salt
Four 10-inch (burrito size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
1 jalapeno, chopped (seeds removed for less heat)
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

VEGGIE AND CHORIZO QUESADILLAS



Veggie and Chorizo Quesadillas image

Provided by Trisha Yearwood

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
8 ounces Mexican chorizo
1 medium red bell pepper, cut into 1/2-inch pieces
3 cups fresh spinach
8 flour tortillas (about 7 inches in diameter)
8 ounces shredded Mexican cheese blend
1 tablespoon butter
Salsa, for serving

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly.
  • Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas.
  • Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa.

CHORIZO QUESADILLA



Chorizo Quesadilla image

I use my (recipe #290716) recipe for this but packaged chorizo or even left over taco meat will work great in this. All measurements are approximate and you should adjust according to your tastes and what you have on hand.

Provided by Cuistot

Categories     Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 cup chorizo sausage, cooked
2 cups pinto beans, cooked
1 (4 ounce) can diced green chilies
2 cups shredded cheddar cheese
1 cup mayonnaise
1/4 teaspoon salt or 1/4 teaspoon beef bouillon
6 (10 inch) flour tortillas

Steps:

  • Mix everything but the tortillas together in a large bowl.
  • heat oil or butter in a large pan.
  • spread a thin layer of bean mixture over half of tortilla.
  • fold in half and brown on each side.
  • cut into wedges.
  • we really like this served with (Recipe #161522) on the side.

Nutrition Facts : Calories 456.3, Fat 23.5, SaturatedFat 8.4, Cholesterol 37.3, Sodium 958.9, Carbohydrate 46.3, Fiber 5.7, Sugar 3.6, Protein 15.6

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients for the best results. Look for ripe tomatoes, sweet onions, and juicy limes for the salsa. For the quesadillas, use a good quality cheese that melts well and a flavorful chorizo.
  • Make the salsa ahead of time: The salsa can be made up to 3 days in advance. This allows the flavors to meld and develop. Simply store the salsa in an airtight container in the refrigerator.
  • Use a large skillet: A large skillet will help to ensure that the quesadillas are cooked evenly. If you don't have a large skillet, you can cook the quesadillas in batches.
  • Be careful not to overcook the quesadillas: Overcooked quesadillas will be dry and tough. Cook them just until the cheese is melted and the tortillas are golden brown.
  • Serve the quesadillas immediately: Quesadillas are best served hot and fresh. Serve them with your favorite toppings, such as sour cream, guacamole, or pico de gallo.

Conclusion:

These chorizo quesadillas with easy homemade salsa are a delicious and easy meal that can be enjoyed by people of all ages. The quesadillas are filled with flavorful chorizo, cheese, and salsa, and they are cooked to perfection in a hot skillet. The homemade salsa is made with fresh tomatoes, onions, cilantro, and lime juice, and it adds a refreshing and tangy flavor to the quesadillas. This recipe is sure to be a hit at your next party or gathering.

Related Topics