Tantalize your taste buds with a culinary journey that brings together the vibrant flavors of squash, chorizo, and the rich cheesy goodness of quesadillas. Embark on a delightful adventure with our specially curated collection of recipes that showcase the versatility of these ingredients. From classic quesadillas to innovative twists, each recipe promises a unique taste sensation. Discover the perfect blend of textures and flavors as you explore recipes like Butternut Squash and Chorizo Quesadillas, Roasted Kabocha Squash and Chorizo Quesadillas with Avocado Salsa, and Sweet Potato and Black Bean Quesadillas with Chorizo. Get ready to elevate your mealtime experience with these mouthwatering quesadilla recipes that are sure to leave a lasting impression.
Here are our top 5 tried and tested recipes!
VEGGIE AND CHORIZO QUESADILLAS
Provided by Trisha Yearwood
Time 30m
Yield 6 servings
Number Of Ingredients 8
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 QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
- For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.
CHORIZO QUESADILLAS WITH EASY HOMEMADE SALSA
Steps:
- Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
- Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
- To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
- Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
- Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.
SQUASH BLOSSOM QUESADILLAS
Steps:
- Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
SQUASH QUESADILLAS
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.
Nutrition Facts : Calories 362 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
Tips:
- Select the right squash: Butternut squash is a popular choice for quesadillas, but you can also use other varieties like kabocha or acorn squash. Look for squash that is firm and has a deep color.
- Roast the squash: Roasting the squash brings out its natural sweetness and makes it easier to mash. You can roast the squash in the oven or on a grill.
- Use high-quality chorizo: Chorizo is a key ingredient in these quesadillas, so it's important to use a good quality chorizo. Look for chorizo that is made with fresh pork and has a good balance of spices.
- Don't overfill the quesadillas: It's tempting to load up the quesadillas with fillings, but it's important to not overfill them. Otherwise, they will be difficult to fold and cook evenly.
- Cook the quesadillas over medium heat: Cooking the quesadillas over medium heat helps to prevent the cheese from burning and the tortillas from getting too crispy.
- Serve the quesadillas with your favorite toppings: Quesadillas can be served with a variety of toppings, such as salsa, guacamole, sour cream, or pico de gallo.
Conclusion:
Squash and chorizo quesadillas are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients, you can create a flavorful and satisfying quesadilla that is sure to please everyone at the table.
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