Best 5 Veggie And Chorizo Quesadillas Recipes

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Embark on a culinary adventure as we unveil the art of crafting the perfect Veggie and Chorizo Quesadilla. This tantalizing dish, hailing from the vibrant streets of Mexico, offers an irresistible blend of flavors and textures, making it a delightful addition to any meal. Whether you prefer a crispy golden crust or a gooey, cheese-filled center, we will guide you through the process of creating a quesadilla that will captivate your taste buds. Along the way, we'll explore variations and offer tips for customizing your quesadilla to suit your personal preferences. So gather your ingredients, fire up the stove, and prepare to savor the irresistible allure of Veggie and Chorizo Quesadillas.

Let's cook with our recipes!

CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

CHICKEN & CHORIZO QUESADILLA



Chicken & chorizo quesadilla image

Try this delicious tropical grilled cheese sandwich

Provided by Emma Lewis

Categories     Lunch, Side dish, Snack

Time 25m

Number Of Ingredients 8

1 tsp olive oil
1 shallot , sliced
100g chorizo , diced
2 cooked chicken breasts , shredded
2 plum tomatoes , diced
320g pack soft tortillas
200g cheddar , grated
small bunch coriander , roughly chopped

Steps:

  • Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat.
  • Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead.
  • Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.

Nutrition Facts : Calories 424 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.42 milligram of sodium

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

VEGETABLE QUESADILLAS



Vegetable Quesadillas image

Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.

Provided by Ginger

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 9

1 zucchini, cubed
1 head fresh broccoli, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 yellow onion, chopped
4 small button mushrooms, chopped
4 (10 inch) flour tortillas
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to broil. Line a baking sheet with aluminum foil.
  • Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  • Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Nutrition Facts : Calories 787.2 calories, Carbohydrate 99.7 g, Cholesterol 54.8 mg, Fat 30.1 g, Fiber 12.7 g, Protein 33.1 g, SaturatedFat 14.2 g, Sodium 1308.8 mg, Sugar 14.3 g

ROASTED VEGETABLE QUESADILLAS



Roasted Vegetable Quesadillas image

These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional

Steps:

  • In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

Nutrition Facts :

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you don't have chorizo, you can substitute another type of sausage, such as Italian sausage or breakfast sausage.
  • Be sure to cook the chorizo until it is browned and crispy.
  • Use a variety of vegetables in your quesadillas, such as bell peppers, onions, and mushrooms.
  • Shred your own cheese for the best flavor and texture.
  • Cook the quesadillas over medium heat so that they have time to cook through without burning.
  • Serve the quesadillas with your favorite toppings, such as guacamole, sour cream, and salsa.

Conclusion:

Veggie and chorizo quesadillas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are packed with flavor and can be customized to your liking. So next time you're looking for a quick and easy meal, give these quesadillas a try!

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