Spanish Chorizo Quesadillas
One of the original Scramble-eaters, Mark Spindel, was excited to share one of his recipes with us. Cut into wedges, these make a flavorful appetizer or meal. If you are making 6 or fewer quesadillas, you may want to cook them in a large nonstick skillet over medium heat on the stove, and of course, these can be customized to the individual tastes of family members. Scramble recipe tester Nikki Wolf said, “My 6-year-old daughter gobbled hers in record time!” These would also be delicious with caramelized onions or some baby spinach folded into the tortillas.
Ingredients
- 1 lb. chorizo sausage or soy chorizo casings removed (if using vegetarian chorizo, just chop it up), use wheat/gluten-free, if needed
- 1 tsp. extra virgin olive oil
- 8 eggs beaten
- 1/2 cup fresh cilantro chopped
- 12 whole wheat tortillas use wheat/gluten free, if needed
- 4 oz. Manchego cheese grated, or use Monterey Jack
- 1 cup salsa for serving (optional), look for brands with no sugar added
- 1 cup cup low fat sour cream or plain Greek yogurt for serving (optional), or use any variety
Instructions
- Preheat the oven to 375 degrees and spray 2 baking sheets with nonstick cooking spray.
- In a heavy skillet, brown the chorizo over medium heat, breaking it up with a spatula, until it is cooked through, about 10 minutes.
- Meanwhile, in a nonstick skillet, heat the oil over medium-low heat, add the eggs, and scramble them gently until they are just cooked through. Fold in the cilantro.
- On half of each tortilla, layer about 2 Tbsp. each of chorizo, eggs, and cheese, and fold the other half of the tortilla over it. (Spray the tops of the quesadillas lightly with nonstick cooking spray for a crisper top, if desired.)
- Arrange 6 quesadillas on each baking sheet and bake them for 10 – 12 minutes, or until lightly browned. Serve immediately, with salsa and/or sour cream, if desired.
Notes
Do Ahead or Delegate: Brown and refrigerate the chorizo, beat and refrigerate the eggs, chop the cilantro, grate the cheese if necessary and refrigerate.
Scramble Flavor Booster: Brown a diced jalapeño pepper with the chorizo, use spicy salsa.
Tip: If you can’t find vegetarian chorizo, omit the chorizo for non-meat eaters and use a little extra egg, or use 1 lb. meatless crumbles and mix in about 1/2 tsp. each of salt-free chili powder, ground cumin, coriander, and dried oregano.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 313kcalCarbohydrates: 26gProtein: 15gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 153mgSodium: 544mgPotassium: 140mgFiber: 3gSugar: 3gVitamin A: 613IUVitamin C: 8mgCalcium: 240mgIron: 2mg
Tried this recipe?Let us know how it was!