Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa

Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa

4.3(33)

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.

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 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 (450 g)
  • 1 tablespoon white vinegar
  • 3 cloves garlic, minced

Taco-Quesadillas

  • 2 tablespoons olive oil
  • 6 corn tortillas, preferably fresh
  • 8 oz shredded cheese (225 g), such as mozzarella, queso Oaxaca, or cheddar
  • pickle, for serving

Simple Salsa

  • 4 early girl tomatoes, quartered
  • 8 habanada peppers, steam removed
  • 10 cloves garlic
  • olive oil, for drizzling
  • kosher salt, to taste
  • 1 lemon, juiced

Nutrition Info

  • Calories 845
  • Fat 55g
  • Carbs 33g
  • Fiber 8g
  • Sugar 7g
  • Protein 48g

How to Make It

1. Step
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.
2. Step
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.
3. Step
Sprinkle the cheese over the tortillas, then top with the chorizo.
4. Step
Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3–4 minutes per side.
5. Step
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.
6. Step
Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
7. Step
Serve the taco-quesadillas with salsa and pickles.
8. Step
Enjoy!

Tags

High-FiberHigh-ProteinSnacksLatin AmericanComfort FoodBrunchLunchPan FryCasual PartyMexican

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