Wednesday, February 27, 2013
chorizo and peppers quesadillas
This is one of those meals that I think I could probably eat every. single. day. And maybe that's because we ate this for like, 3 days in a row.
Quesadillas are one of my favorite things to make because they're so quick, versatile, and deeeelicious. This one, with flavorful chorizo and spicy peppers, is a new favorite. And with avocado and feta sprinkled on top, well... that just makes everything better.
Chorizo and Peppers Quesadillas
makes 2 quesadillas
1/2 lb. chorizo
1 poblano pepper, seeded and chopped
1 fresno pepper, seeded and chopped
4 oz. pepper jack cheese, shredded
4 flour tortillas
a little butter for toasting
for garnish: chunks of avocado, crumbled feta
Brown chorizo in a skillet over medium high heat (you don't need to add any oil or butter- the chorizo has enough fat to cook down on it's own). Once chorizo is cooked through, remove and set aside on a paper towel-lined plate to drain. Add peppers to skillet and cook for about 4 minutes, until softened and a bit charred. Remove and set aside with chorizo.
Add a bit of butter to the skillet. Once it's melted, place 2 tortillas down, covering each with some cheese, then evenly distribute the chorizo and peppers on top. Sprinkle the rest of the cheese on and top with remaining tortillas. Cook until the bottom is crispy and golden brown (2-3 minutes), then flip and cook for another couple minutes.
Remove quesadillas and cut into fourths. Sprinkle avocado and feta over the top, and enjoy!