Quesadillas with homemade chorizo, refried beans and cheddar
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 672, total fat 45 G., saturated fats 21 G., proteins 31 G., carbohydrates 36 G., fiber 4 G., cholesterol 117 mg, sodium 1002 mg, sugar 3 G.
Calories 672, total fat 45 G., saturated fats 21 G., proteins 31 G., carbohydrates 36 G., fiber 4 G., cholesterol 117 mg, sodium 1002 mg, sugar 3 G.
Make homemade Mexican chorizo specifically for the filling of this quesadilla. Simply mix ground pork with traditional Mexican chorizo spices: ancho chili, cumin, paprika, dried oregano, a pinch of cinnamon, and cloves. Place the browned sausage on a tortilla along with refried beans and cheddar cheese and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp lard
- 1/4 cup chopped onion
- 3 cloves garlic, crushed
- 220 g of minced pork
- 1 teaspoon ground ancho pepper
- 1 tsp ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- A pinch of ground cinnamon
- A pinch of ground cloves
- 4 wheat tortillas, 25 cm in diameter.
- 2 cups grated cheddar
- 1 cup refried beans
- 1 jalapeño, chopped (remove seeds to reduce heat), optional
- 2 tablespoons unsalted butter
- Guacamole, salsa, chopped green onions and sour cream, for serving
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Cooking the dish according to the recipe:
- In a large skillet over medium heat, heat the lard. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, cloves, and 1/2 teaspoon salt and cook, stirring and breaking up the ground pork until browned, about 4 minutes. Add 1/2 cup water, bring to a boil, and simmer for 5 minutes. Transfer to a medium bowl.
- Place a tortilla on a work surface and sprinkle evenly with 1/2 cup of cheddar. Add a quarter of the chorizo, a quarter of the beans, and some jalapeño. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and fillings.
- In a large nonstick skillet or cast iron skillet, melt 1/2 tablespoon butter over medium heat. Cook the quesadillas, turning once, until the cheese is melted and the tortilla is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and cook the remaining quesadillas in the same manner.
- Cut quesadillas into triangles and serve with guacamole, salsa, sliced green onions and sour cream.
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