Quesadillas are so easy to make, and a great way to use up leftovers too. We had a small amount of pinto beans and corn leftover and a package of chorizo in the freezer. So just add some tortillas, a hot griddle, and you have the makings for a delicious dinner with some Southwestern flair!
Here’s how you do it:
First thing you need to do is cook chorizo. Cook it on low until the fat is rendered and then there’s just meat in the pan.
Add the peppers and onions and cook gently.
Stir in the beans and corn and stir.
Heat a griddle or heavy skillet and lay two tortillas down.
Heat for about 2 to 3 minutes so they are slightly brown on one side, then flip it.
Next, spread the chorizo mixture over both tortillas. Top with the cheese. Make sure that it’s spread evenly over both tortillas.
Top each one with a second tortilla and cook until the cheese is starting to melt.
Once the cheese is starting to melt and all the ingredients are starting to stick together, flip the quesadillas over to cook the second side.
Cook for 2 to 3 minutes then check the bottom. You want it to be lightly browned and crisp, not burned.
Remove from the griddle and set on a cutting board.
Allow to rest for about two minutes.
Using a pizza cutter, cut each quesadilla into wedges and serve.
Garnish with a little fresh jalapeño and chopped cilantro.
Goes great with a small green salad. Add a little salsa on the side, and it’s dinner.
© Copyright 2022 The Lazy Gastronome
Quesadillas are so easy to make, and a great way to use up leftovers too. We had a small amount of pinto beans and corn leftover and a package of chorizo in the freezer. So just add some tortillas, a hot griddle, and you have the makings for a delicious dinner.
- 8 medium flour tortillas
- 2 10-oz. packages Mexican chorizo beef or pork
- 1 cup corn kernels
- 1 cup beans black or pinto
- 1/4 cup fresh green chili, thinly sliced
- 2 Tablespoons chopped cilantro
- 1/3 cup chopped onion
- cilantro and jalapeño for garnish
- 2 to 3 cups shredded extra sharp cheddar
-
First thing you need to do is cook chorizo. Cook it on low until the fat is rendered and then there’s just meat in the pan. Drain any excess oil.
-
Add the peppers and onions and cook gently.
-
Stir in the beans and corn and stir.
-
Heat a griddle or heavy skillet and lay two tortillas down.
-
Heat for about 2 to 3 minutes so they are slightly brown on one side, then flip it.
-
Next, spread the chorizo mixture over both tortillas. Top with the cheese. Make sure that it’s spread evenly over both tortillas.
-
Top each one with a second tortilla and cook until the cheese is starting to melt. Once the cheese is starting to melt and all the ingredients are starting to stick together, flip them over to cook the second side.
-
Cook for 2 to 3 minutes then check the bottom. You want it to be lightly browned and crisp, not burned.
-
Remove from the griddle and set on a cutting board.
-
Allow to rest for about two minutes.
-
Using a pizza cutter, cut into wedges and serve.
-
Garnish with a little fresh jalapeño and chopped cilantro.
© Copyright 2022 The Lazy Gastronome
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Looks good. I love quesadillas, cheese only though :) Thanks so much for linking up at the Unlimited Link Party 85. Shared.
These look amazing!
Amazing! I used leftover chorizo and we ate them all for lunch on the weekend.
We love quesadillas.
Great easy recipe to use up leftover
Such a great dish that looks so delicious and yummy! The juiciness of this dish makes this so enticing and tempting! Totally loved it!
I made these for dinner last night and my whole family loved them!
Love a lazy lunch idea. This one is great for making when Friends pop over for an impromptu lunch.
So flavorful!
Visiting again to say thanks so much for linking up at the Unlimited Link Party 86. Shared.
Thanks for stopping by.
I love this kind of dinner – easy and yum! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.