Ingredients
Scale
- 8 oz chorizo uncooked
- 1 small sweet onion
- 1 jalapeno
- 1 red chili pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- coarse kosher salt to taste
- 4 soft flour tortillas – burrito size
- 8 oz monterrey jack cheese block, grated
- cooked chorizo and veggies from above
Instructions
- Dice the onion, jalapeno, and red chili pepper. Remove chorizo from its casing and crumble it. For a spicier quesadilla, keep the seeds and membrane of the chili peppers; for milder, remove them.
- Preheat a pan over medium heat. Add some oil, then the diced onion, jalapeno, red chili pepper, and chorizo. Cook, breaking up the chorizo until fully cooked and the vegetables are softened. Season halfway through cooking.
- Once done, remove the chorizo and vegetable mixture from the pan or set aside.
Notes
For extra flavor, consider adding some shredded cheese between two tortillas for a cheesy crust.
You can customize the heat level by adjusting the jalapeno and chili pepper quantities.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 1g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.