:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/20mmrhJoD5i-F9LJEKok/84b8f7647b3a81147836360dd905b3.jpg "Mushroom and Chorizo Quesadillas")
Mushroom and Chorizo Quesadillas
Sautéed cremini mushrooms and crumbled chorizo are the filling for these simple quesadillas with melted Oaxaca, Asadero, Quesillo, or Monterey jack cheese.
Ingredients
- 1⁄4 lb salvadorian or mexican chorizo, removed from casings
- 1⁄4 lb cremini mushrooms, thickly sliced
- 4 fresh corn tortillas
- 1⁄2 lb oaxaca, asadero, quesillo, or monterey jack cheese, cut into cubes or torn into small pieces
- 1⁄2 tablespoon oil
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Directions
Add the chorizo to a frying pan over medium heat. Cook about 0 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
Fold the tortilla in half and let cook for about 2 minutes.
Flip and cook another 2 to 3 minutes.
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TASTElistMushroom and Chorizo Quesadillas
Sautéed cremini mushrooms and crumbled chorizo are the filling for these simple quesadillas with melted Oaxaca, Asadero, Quesillo, or Monterey jack cheese.
Add the chorizo to a frying pan over medium heat. Cook about 0 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
Fold the tortilla in half and let cook for about 2 minutes.
Flip and cook another 2 to 3 minutes.
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