Chorizo and Manchego Cheese Quesadillas
"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.)"
photo by French Tart
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
5
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
- 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.
- 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.
- 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.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- 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.
- 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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Reviews
-
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! -
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. -
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:-) -
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. -
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!
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Tweaks
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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!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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