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Chorizo and Manchego Cheese Quesadillas
RECIPE BY: justcallmetoni
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
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Ingredients
- 1 teaspoon olive oil
- 1 red onion, sliced 1/8 inch thick
- 10 ounces cured chorizo sausage, cut into 1/8 inch thick slices
- 12 ounces manchego cheese, thinly sliced
- 10 large flour tortillas
- 1 tablespoon olive oil
Directions
1
To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.2
To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.3
To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.4
Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.5
To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.6
Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
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Featured Reviews for This Recipe
From: BarbryT
On Jul 8, 2007
Delicious! I have wanted to make quesadillas for years...and it has taken ZWT3 to get me to do it. The spicyness of the chorizo I used pretty much overwhelmed the cheese and onions, but it was a good taste explosion. I used flour/corn tortillas, which provided an extra crunch, which I loved. I suspect I will make this, and variations, again; thanks for posting it.
From: Chef floWer
On Jun 9, 2007
I made this for Zaar World Tour III - I had to make a few substitutes to suit my diet requirements and what's available in my area. I used chicken sausages because I don't eat red meat, used Romano cheese because I couldn't find manchego cheese and use pita bread as I had a pack already open. It was a great lunch meal, easy to make, good directions and very yummy. Thank you toni gifford.
From: evelyn/athens
On Jun 4, 2007
Scaled this down to one serving for my lunch today and really enjoyed it. Instead of chorizo, I used a spicy, local greek sausage (with lots of paprika). The onions took this over the top!
From: French Tart
On Jun 26, 2007
This had all my favourite elements for a light lunch time snack......chorizo, LOVE it; red onions - love them: manchego cheese - love it as well and tortillas, my favourite sandwich "holders"!!! So, a 5 star recipe for me! I cut back on the measurements, as there were only two of us - so, I used 4 tortillas and about 3 ozs chorizo and 4 ozs of manchego cheese. I still used one red onion however! I dry-fried the onion with the chorizo pieces - and then used the same pan to heat up the tortillas - this seemed to work very well, without the need to add the olive oil. A wonderful recipe made for ZWT3 - but one which I will be using regularly in the future - thanks Toni! FT
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 5 servings The following items or measurements are not included below: manchego cheese |
||
| Calories 1010 | ||
| Calories from Fat 386 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.0g | 66% | |
| Saturated Fat 13.0g | 64% | |
| Monounsaturated Fat 21.9g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 2151mg | 89% | |
| Potassium 610mg | 17% | |
| Total Carbohydrate 120.4g | 40% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 5.3g | ||
| Protein 32.8g | 65% | |
| Vitamin A 0mcg | 0% | |
| Vitamin B6 0.5mg | 22% | |
| Vitamin B12 1.1mcg | 18% | |
| Vitamin C 1mg | 2% | |
| Vitamin E 2mcg | 9% | |
| Calcium 303mg | 30% | |
| Iron 8mg | 47% | |
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