How To Make Chorizo Quesadillas With Spicy Ranchero Sauce By Rachael

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still melting well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn is often cheaper.

Heat a cast iron skillet until super hot.

Add chorizo to the skillet without oil and brown it, crumbling as it cooks.

Peel baby potatoes and add them to the skillet with the chorizo drippings and a little olive oil.

Season the potatoes with salt, pepper, and paprika, and stir.

Let the potatoes sweat and brown on one side.

In a bowl, combine Mexican crema, lime juice, Serrano or jalapeno peppers, garlic, chives, cilantro tops, and cayenne pepper sauce. Blend until smooth and season with salt and pepper.

In the skillet, add garlic and red onion and heat over medium-low to medium.

Prepare the quesadilla cheese blend with shredded Pepper Jack, mozzarella, and yellow sharp cheddar.

Spray the skillet lightly with cooking spray and blister one side of a tortilla.

Layer cheese on the blistered side of the tortilla, then add potatoes and crumbled chorizo on half of the tortilla.

Fold the tortilla over and cook for about a minute, turning until the cheese melts and seals the quesadilla.

Cut the quesadilla into wedges and top with green onions and pickled jalapeno peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens