Time: 45 min.
Complexity: easily
Servings: 2 - 4

A Mexican quesadilla is a crispy, fried tortilla filled with a generous amount of gooey cheese. In addition to the main ingredient—cheese—for a more vibrant flavor, add onions marinated in citrus juice. Place the filling between two tortillas and toast them in a waffle iron. This will make the edges of the quesadilla even crispier and more delicious. Serve the quesadilla with typical Mexican appetizers: spicy chorizo, pan-fried without the casing, sour cream, and tomato-avocado guacamole.

Ingredients:

• 60 gr. sausage mince for chorizo
• 4 wheat tortillas, 15–20 cm in diameter.
• Juice of 1 lime
• 1/4 small red onion, thinly sliced
• A pinch of coarse salt
• 1 tsp vegetable oil + extra for greasing tortillas
• 2/3 cup grated cheddar
• Guacamole and sour cream for serving
• Special equipment: waffle iron

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

tortilla, chorizo ​​sausage, cheddar cheese, guacamole sauce, red onion, lime juice, sour cream

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Preparation:

Step 1
• In a small non-reactive bowl, combine the lime juice, onion, and salt. Let sit at room temperature, stirring occasionally, until the onion turns pink, about 15 minutes.
Step 2
• Heat vegetable oil in a medium nonstick skillet over medium-high heat. Add the chorizo ​​and cook, breaking it up with a wooden spoon, until browned, about 3 minutes.
Step 3
• Preheat the waffle iron to medium-high heat. Grease one side with 2 tortillas butter and place on a work surface, dry side up. Sprinkle each with 1/3 cup of cheese, then pickled onions. Top with the remaining tortillas and brush the tops with butter.
Step 4
• Place 1 quesadilla in the waffle iron, close carefully (without pressing), and cook until golden brown and the cheese is melted, 4-6 minutes. Cook the remaining quesadillas the same way; cut them into quarters. Serve with the fried ground beef topping, guacamole, and sour cream.

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