7 Reviews of Chorizo and Manchego Cheese Quesadillas

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

From: Charmie777

On Jun 3, 2007

Very good and easy! I used my George Foreman grill to grill up the onions, and used the full-size tortillas, but folded them in half to fit my small pan. My hubby ate them slathered in salsa!

From: ellie_

On Oct 15, 2006

I tried this easy recipe but totally misread step 3 which is supposed to use only two layers of tortillas not the 5 layers that I used (and also didn't have quite enough cheese and used regular chorizo)that I won't rate this recipe at this time, however if I make this at a later time and make the recipe as it was meant to be I will rate it at that time.

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: Adam B.

On Jul 4, 2008

What a nice combination of flavors! My local hispanic grocer only had fresh chorizo - not cured - so the first thing I did was to plop it whole into a nonstick skillet on medium until it cooked enough to firm up for slicing. This worked out well, because I used the drippings to cook up the onions and the now-sliced chorizo as per French Tart's recommendation. I used a young manchego (aged 3 - 6 months) and the flavor was a great pair with the chorizo. Best quesadilla I've eaten in a long time! 5 stars!

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!