Chorizo and Potato Quesadillas
By America's Test KitchenPublished on June 5, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces fresh Mexican-style chorizo sausage, casings removed2 cups frozen diced hash brown potatoes 1 onion, chopped fine1 poblano chile, stemmed, seeded, and chopped fine8 ounces Monterey Jack cheese, shredded (2 cups)¼ cup chopped fresh cilantro 4 (10-inch) flour tortillas 3 tablespoons vegetable oil
Before You Begin
We developed this recipe using Ore-Ida Diced Hash Brown Potatoes. Make sure to use fresh Mexican-style chorizo, not the hard Spanish cured sausage of the same name. Serve quesadillas with sour cream and pico de gallo.
Instructions
- Cook chorizo, potatoes, onion, and poblano in 12-inch nonstick skillet over medium-high heat until chorizo is cooked through and potatoes are tender, 10 to 12 minutes, breaking up chorizo with wooden spoon. Transfer to bowl and let cool slightly, about 5 minutes.
- Stir Monterey Jack and cilantro into chorizo mixture. Spread 1 cup chorizo mixture over half of each tortilla, leaving ½-inch border. Fold tortillas over filling and press firmly so quesadillas stay folded.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve.
Time
30 minutesYield
Serves 4Ingredients
12 ounces fresh Mexican-style chorizo sausage, casings removed
2 cups frozen diced hash brown potatoes
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
8 ounces Monterey Jack cheese, shredded (2 cups)
¼ cup chopped fresh cilantro
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Ingredients
12 ounces fresh Mexican-style chorizo sausage, casings removed
2 cups frozen diced hash brown potatoes
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
8 ounces Monterey Jack cheese, shredded (2 cups)
¼ cup chopped fresh cilantro
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Ingredients
12 ounces fresh Mexican-style chorizo sausage, casings removed
2 cups frozen diced hash brown potatoes
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
8 ounces Monterey Jack cheese, shredded (2 cups)
¼ cup chopped fresh cilantro
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Why This Recipe Works
Weighing down the quesadillas with a saucepan evens out the cooking and promotes crispy tortillas.
Before You Begin
We developed this recipe using Ore-Ida Diced Hash Brown Potatoes. Make sure to use fresh Mexican-style chorizo, not the hard Spanish cured sausage of the same name. Serve quesadillas with sour cream and pico de gallo.
Instructions
- Cook chorizo, potatoes, onion, and poblano in 12-inch nonstick skillet over medium-high heat until chorizo is cooked through and potatoes are tender, 10 to 12 minutes, breaking up chorizo with wooden spoon. Transfer to bowl and let cool slightly, about 5 minutes.
- Stir Monterey Jack and cilantro into chorizo mixture. Spread 1 cup chorizo mixture over half of each tortilla, leaving ½-inch border. Fold tortillas over filling and press firmly so quesadillas stay folded.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve.
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