Chorizo, Corn and Red Pepper Quesadilla with Mexican Rice

Chorizo, Corn and Red Pepper Quesadilla
  • 8 tortillas*
  • 1 Tbs olive oil
  • 1 cup corn ( I used canned but fresh would be better)
  • 1 red bell pepper, diced
  • 5 oz ground chorizo
  • 1/2 medium onion, diced
  • 1 dash cumin
  • salt and pepper
  • 2 Tbs cilantro, minced
  • 2 cup monterey jack, shredded
  • 4 tbs butter, melted

Prepare the chorizo in a skillet and set aside.  (If you find acutal chorizo sausage, dice and set aside)

In a heavy skillet heat olive oil at a medium high heat.   Add corn, cook until it starts to toast about 5 minutes.  Add peppers, onion, cumin, salt and pepper saute until onion begin to soften, add cilanto, toss and set aside.

In a separate skillet, brush with butter butter. Place a tortilla in the skillet, then layer on ingredients: cheese, chorizo, corn mixture, and cheese. Top with a second tortilla, brush with butter and flip.

Remove from skillet and slice into wedges.

*If you would like a smaller portion just use one tortilla and fold it over.

Mexican Rice

  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 large clove garlic, minced
  • 2 teaspoons canola oil
  • 1 cup long-grain rice
  • 1/2  cup tomato sauce
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups beef broth
In a heavy pot sauté onion, green bell pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
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