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Waffled Chorizo-Cheese Quesadilla

Waffled Chorizo-Cheese Quesadilla
Prep Time
15 min
Cook Time
15 min
Yields
2 - 4 servings

With super-crisp edges, these quesadillas also borrow some of nachos’ best features. Quick-pickled onions add a tart kick to the rich chorizo and gooey melted Cheddar.

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ingredients

1
lime, juiced
¼
small red onion, thinly sliced
1
pinch kosher salt
1
tsp vegetable oil, plus more for brushing tortillas
2
oz fresh chorizo, removed from casings
4
(6- to 8-inch) flour tortillas
cup shredded Cheddar
Salsa, sour cream and chopped avocado, for serving
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directions

Notes

Special equipment: waffle iron

Step 1

Combine the lime juice, onions and salt in a small nonreactive bowl, tossing occasionally. Let sit at room temperature until the onions are pink, about 15 minutes.

Step 2

Heat the oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes.

Step 3

Preheat a waffle iron to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese, then the pickled onions. Sandwich with the remaining tortillas and brush the tops with oil.

Step 4

Place 1 quesadilla in the waffle iron, close gently (don’t push down) and cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla.

Step 5

Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado.

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