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Chorizo and Bell Pepper Quesadillas

Russ Myers


A Game Day favorite


★★★★★ 1 vote

8 Servings, 2 pieces each
10 Min
20 Min
Stove Top


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(8-inch) flour tortillas
1/2 Tbsp
olive oil
1 medium
red onion, thinly sliced
3 c
bell pepper slices (red, green and yellow)
links (approx. 9.6 oz.) chorizo sausage crumbled or roughly chopped
1 1/2 c
shredded monterey jack cheese
2 Tbsp
chopped cilantro
1 Tbsp

How to Make Chorizo and Bell Pepper Quesadillas


  • 1In a large skillet, heat olive oil over medium heat and add red onion. Sauté until softened, about 4 minutes. Add peppers and cook until tender, about 6 minutes. Remove from skillet.
  • 2In same skillet, add crumbled or chopped sausage and cook until slightly browned and cooked through.
  • 3Place 4 tortillas on work surface, spread ¼ cup of cheese on half of each tortilla. Top with 1/4 of the cooked chorizo, 1/4 of the onion and pepper mixture, and top with remaining cheese. Sprinkle each with 1/2 tablespoon of the cilantro and fold the other half of the tortilla over.
  • 4Heat a large non-stick skillet over medium heat. Add ½ Tablespoon butter to skillet. Lightly brown 1 quesadilla on each side until cheese is melted (about 1 ½ minutes per side). Repeat with the remaining quesadillas, adding remaining butter after the second quesadilla.
  • 5Cut each quesadilla into 4 wedges and serve warm.

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About Chorizo and Bell Pepper Quesadillas

Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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