grilled - Mushroom + Chorizo Quesadillas
Source of Recipe
wwr newsletter, when it was free
Here is some tasty finger food from the Southwestern United States.
If fresh chorizo isn't available in your area, please feel free to
substitute Italian sausage or pork sausage after complaining to your
butcher. These may be assembled in advance and grilled once your
guests have arrived.
grilled - Mushroom + Chorizo Quesadillas
2 Tablespoons (30 ml) olive oil
5 scallions (spring onions), green and white parts, chopped
1/2 pound (225 g) cremini or white mushrooms, finely chopped
salt and freshly ground pepper to taste
1/2 pound (225 g) chorizo, casing removed
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped, or to taste
6, 10 inch (25 cm) flour tortillas
1 1/2 cups (375 ml) grated Monterey Jack cheese
1/2 cup (125 ml) chopped cilantro (coriander leaves)
Heat the oil in a skillet over moderate heat and saute the scallions,
mushrooms, salt, and pepper until the mushrooms are tender and the
mixture is dry, about 5 minutes. Transfer to a mixing bowl.
In the same skillet, cook the chorizo, garlic, and jalapeno until the
chorizo is browned, about 5 minutes.
Combine with the mushroom mixture and divide among three of the
tortillas, spreading it to within about 1 inch (2 cm) of the edges.
Top with the grated cheese and cilantro, followed by the remaining
tortillas.
Using a large spatula, transfer to a hot grill and grill over hot coals
until the tortillas have grill marks and the cheese has melted, about
1 minute per side. Cut into wedges and serve immediately.
Makes 6 to 8 servings.
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