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Spanish Chorizo Quesadillas

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Spanish Chorizo Quesadillas

Spanish Chorizo Quesadillas

Jessica Braider
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.
Cook Time 30 mins
Total Time 30 mins
Servings 12 servings

Ingredients
  

  • 1 lb. chorizo sausage or soy chorizo (use wheat/gluten-free, if needed) casings removed (if using vegetarian chorizo, just chop it up)
  • 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 (look for brands with no sugar added), for serving (optional)
  • 1 cup cup low fat sour cream or plain Greek yogurt (or use any variety), for serving (optional)

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.
Nutritional Information Per Serving (% based upon daily values):Calories 400, Total Fat: 26g, 40%; Saturated Fat: 9g, 43%; Cholesterol: 168mg, 56%; Sodium: 718mg, 30%; Total Carbohydrate: 21g, 7%; Dietary Fiber: 3g, 12%; Sugar: 1g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, No Added Sugar, Nut-Free, Sandwiches/Wraps, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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