FAST-OFF-THE-GRILL CHORIZO QUESADILLAS
3/4 pound bulk pork chorizo*
5 (10-inch) flour tortillas
1 (16 ounce) can black bean refried beans
1/2 pound colby cheese, grated
1 cup loosely packed fresh cilantro leaves
Olive oil for brushing
1 1/2 cups store-bought tomatillo salsa**
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saut the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate.
Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don't dry out, and set aside at room temperature.)
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.
Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side.
Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa.
*Chorizo is a flavorful Mexican sausage that can be found in specialty grocery stores and some large supermarkets. This is a great starter for your outdoor gathering.
**Look for tomatillo salsa fresh in the refrigerator case or in jars on the shelf in well-stocked supermarkets.
Serves 8
Source: National Pork Board
3/4 pound bulk pork chorizo*
5 (10-inch) flour tortillas
1 (16 ounce) can black bean refried beans
1/2 pound colby cheese, grated
1 cup loosely packed fresh cilantro leaves
Olive oil for brushing
1 1/2 cups store-bought tomatillo salsa**
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saut the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate.
Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don't dry out, and set aside at room temperature.)
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.
Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side.
Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa.
*Chorizo is a flavorful Mexican sausage that can be found in specialty grocery stores and some large supermarkets. This is a great starter for your outdoor gathering.
**Look for tomatillo salsa fresh in the refrigerator case or in jars on the shelf in well-stocked supermarkets.
Serves 8
Source: National Pork Board
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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