- Meat and poultry
A dish that bursts with flavour and is ready in 25 minutes. This delicious quesadilla contains a delightful mixture of chorizo, cheese and rice.
2 people made this
- 150g to 280g peri peri rice
- 200g mixed beans
- 1/2 red onion, sliced
- 1 pinch salt
- 1/2 green pepper, sliced
- 1 red chilli, chopped
- 2 tablespoons sundried tomato paste
- 100g chorizo sausage, diced
- 100g Monterey Jack or Cheddar cheese, grated
- 4 large tortillas
- 1 tablespoon oil
- 1 tablespoon chopped fresh coriander, to garnish
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Microwave the rice for 2 minutes, according to pack instructions.
- Combine all ingredients with the rice. Divide the cheese and rice mixture between the tortillas, sprinkling one half of each tortilla evenly with the rice mix. Fold each tortilla in half and press down firmly. Stack the quesadillas on a plate and set aside.
- Warm a large frying pan over medium heat until hot then brush the pan lightly with oil. Cook each quesadilla for 2 minutes on either side until lightly toasted. Repeat with the remaining quesadillas, brushing the pan with oil between batches.
- Remove from the pan and cut each quesadilla into wedges, sprinkle with chopped coriander and serve immediately.
See it on my blog
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- splash of rapeseed oil
- 110g/4oz cooked chorizo, cut into pieces, skin peeled off
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g tin chopped tomatoes
- 600g/1lb 5oz tinned cannellini beans in water, drained
- handful fresh flatleaf parsley, roughly chopped
- crusty bread, to serve
- salt and freshly ground black pepper
Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
- 8 ounces bulk chorizo or mild Italian sausage
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, finely chopped
- 6 6-8 inches vegetable-flavored or plain flour tortillas
- 1 tablespoon cooking oil
- 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
- 2 tablespoons snipped fresh cilantro or parsley
For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper set aside.
Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- ½ (10 ounce) package frozen corn
- 12 (12 inch) flour tortillas
- 1 cup shredded Cheddar cheese
- ¼ cup vegetable oil
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
California Breakfast Quesadilla
- ▢ 1/4 pound uncooked chorizo casings removed
- ▢ 1 tablespoon (1/2 oz) unsalted butter
- ▢ 4 large eggs
- ▢ 1/4 teaspoon kosher salt
- ▢ 1/8 teaspoon freshly ground black pepper
- ▢ 2/3 cup shredded Monterey Jack cheese
- ▢ 1 cup cooked store-bought or homemade tater tots
- ▢ 1 small avocado peeled, pitted, and sliced
- ▢ 2 (10-inch) flour tortillas
- ▢ Salsa for serving
☞ TESTER TIP: Given the generous fillings inside this quesadilla, flipping it may be tricky. To make it easier, place a plate over the skillet, flip the quesadilla onto the plate and then slide it back into the skillet to brown the other side.
Recipe Testers' Reviews
California breakfast quesadilla—I don’t know which word caught my attention first, California, breakfast, or quesadilla, but put them all together and I knew I would love it. And I did. The combination of the ingredients was perfect just as is but while I was making it (and eating it) I couldn’t help but think of all the possibilities for this perfect breakfast quesadilla. You can add or change up the ingredients to meet your personal preference but it is perfect just as written.
I'd also like to point out that this would be fabulous for any meal of the day. not just breakfast. In an effort to save some time, I precooked my chorizo and grated my cheese the day before. I garnished my quesadilla with pico de gallo, sour cream, and sliced jalapenos. Yummilicious!
La Rhonda E.
This will be a perfect summertime brunch entrée! All the goodness of a breakfast burrito, layered in a huge quesadilla. I mean huge! Usually, quesadillas are thin with minimal ingredients, well. this California breakfast quesadilla is thick and stuffed full of goodness. Overall, it was well-liked by my family, and with a few tweaks—to your taste—this is certain to be a crowd-pleaser.
Let’s talk about the construction. The instructions say to slide your egg onto the tortilla…I quickly realized that would be a disaster for me. [Read: My beautiful egg was slightly stuck in the middle of the skillet and the skillet was too large for my hands to maneuver all of that at one time.] No worries, I grabbed a dinner plate, placed the tortilla inside, and inverted it over my egg. One flip and I had the egg layer out of the skillet, and onto the tortilla sitting perfectly on the plate.
Now onto the other layers. It will be much easier to quickly wipe out your skillet, spray a little cooking spray then slide the egg and tortilla (right side up) back into the skillet. I lost a few chorizo crumbles off the side of my tortilla (and that’s when I thought of transferring the tortilla and egg back to the skillet prior to adding the next layers). It was less fuss and clean-up to complete the construction inside the skillet.
I came across mini tater tots in my grocery, which was better to layer on the quesadilla but I should have used more because no one really tasted the tots consistently. Next time I'll add more minis, use hash brown patties, or swap in an O’Brien-style potato hash with bell peppers.
The avocado was similar. We could taste the creamy texture but it wasn’t a pronounced star of the show. A slight mash and seasoning may also be a reasonable alteration (salt, pepper flakes, perhaps lime).
I let each side of my quesadilla brown a little more than 3 minutes per side because 2 minutes wasn’t long enough for the first side. With this being such a large and stuffed quesadilla it may be hard to flip up a bottom edge to see the degree of browning. I used the dinner plate here as well to flip the quesadilla from one side to the other without tearing the tortilla or losing the filling.
The wedges were so thick, that I just set out store-bought salsa, leftover tater tots, and another peeled avocado for condiments and sides.
Start to finish this took about an hour, so easily doable for even the busiest meals (even if you have to double/triple the recipe – 8 wedges per 10-inch quesadilla). If I were to double this, then I would probably pull out my griddle versus using a skillet to brown the quesadillas.
Loved, loved, loved our Sunday morning California breakfast quesadillas. OK. It was more like brunch, and it was truly delicious. As it would be for lunch, and you could also have breakfast for dinner. We've made many types of breakfast quesadillas, most of which contained some of these ingredients, but somehow never used all of these ingredients together at one time. Each of the pieces works together to make a fabulous finished product.
The non-stick skillet I used was one of our cast-iron pans, which is so very “cured,” it's the best of what would be considered non-stick. I’m a big fan of the flavors of Mexican chorizo. The spices are wonderful. After cooking the meat that was taken out of the casing, you’re left with some gorgeous, orange-tinged grease in your skillet. I questioned adding butter to the pan at this time, thinking that the eggs might not need it, but I did and I think it helped flavor the eggs. It also made sure that my eggs did not stick to the skillet.
This recipe makes a lot of food, but that didn't prove to be a problem. The leftovers were fabulous the next day. I heated a few of the wedges up in the microwave to take the chill off of them, and then put the wedges into my wonderful cast-iron skillet. They turned a gorgeous, toasty, golden brown. They were actually nicer than the day we ate them originally.
Cooking the whole tortilla at one time, was just too large to handle comfortably. It was very difficult to turn and not have the filling spill out. If I didn’t have a truly mondo spatula, I wouldn't have been able to turn the quesadilla successfully. My suggestion is to put a tortilla into the skillet and build the fillings up on one-half of the tortilla. Then you can just fold the second half of the tortilla over the filling and press it down. After you cook the bottom half of the quesadilla, it is easy to flip the whole thing over, so that you can brown the other side. I served these wonderful wedges with my homemade pico de gallo. I am already looking forward to next weekend so that I can make this again.
- ½ cup crumbled or chopped cooked, smoked chorizo sausage
- 1 19 ounce can black beans, drained
- 6 tablespoons salsa
- 8 7-inch flour or corn tortillas
- 1 ½ cups shredded Monterey Jack cheese with jalapeño peppers (6 ounces)
- Sour cream (optional)
- Salsa (optional)
- Fresh Italian (flat-leaf) parsley sprigs (optional)
Preheat oven to 400°F. Grease a baking sheet set aside. In a small skillet cook chorizo over medium-high heat about 3 minutes or until warm. Transfer chorizo to a medium bowl. Stir in beans and 6 tablespoons salsa.
Place tortillas on the prepared baking sheet. Divide chorizo mixture among tortillas top with cheese. Fold each tortilla in half. Bake for 5 to 6 minutes or until cheese is melted.
Cut each quesadilla in half. Serve immediately. If desired, serve with sour cream and additional salsa and garnish with parsley.
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- ¼ cup salsa
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 ½ cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
- BLACK BEAN & CHORIZO QUESADILLAS
- 4 Hellers Spicy Chorizo, finely sliced
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chilli flakes
- 1 400g tin black beans
- 2 spring onions
- 100g Meadow Fresh Mozzarella Cheese
- 1 large handful chopped coriander
- 4 Freya’s Traditional Tortillas
- GREEN HERB SALSA
- 2 cups fresh coriander
- ½ cup fresh oregano
- ½ tsp paprika
- 2 cloves of garlic
- 1 tsp cumin
- ½ tsp ground coriander
- ¼ cup lime juice
- ½ cup extra virgin olive oil
- 2 fresh chillies
- TO SERVE
- 4 tbsp Meadow Fresh Sour Cream
1. Heat a splash of oil in pan over medium/high heat, add chorizo and fry until crisp.
2. Turn down the heat, add garlic and continue to cook for a couple of minutes.
3. Add cumin, paprika and chilli flakes, stirring frequently, for an additional 2 minutes.
4. Drain and rinse black beans and add to the pan. Gently mash some of the black beans with the back of a wooden spoon and let cook until heated through – about 5 minutes. Season well with salt & pepper. Remove from heat and leave to cool.
5. In a large mixing bowl add spring onions, cheese, coriander, and cooled chorizo & black bean mix.
6. Spread half the mixture onto one tortilla and top with another. Repeat with the other two tortillas.
7. Heat a little oil in a frying pan and pan-fry each quesadilla for 2-3 minutes on each side.
8. Meanwhile, for the green herb salsa, combine all ingredients in a food processor and blend until combined. Season with salt.
9. To serve, cut your quesadillas into 6 even triangles, stack on a plate and top with green herb salsa and sour cream.
Tostada with chorizo and beans
What are Tostadas?
Tostadas are very popular in Mexico and probably the US as well. Tostada means &ldquotoasted&rdquo and refers to a tortilla that is deep fried or toasted or to a dish where different ingredients are piled on a toasted tortilla. To make tostadas was originally seen as a way of using stale tortillas, which would be too old to be used for tacos.
The tortillas usually used to make tostadas are corn tortillas, but wheat tortillas can be used instead. Of course, I had to use wheat tortilla, I have never even seen a corn tortilla around here&hellip But corn or not, my wheat tortilla tostadas were beyond good.
The combination of that spicy and hearty chorizo, mixed with the soft, crushed beans, the super crispy tostada shell and the crunchy fresh ingredients on top and then the cheese&hellip it can hardly get any better. One of my favorite quick meal discoveries this year.
- 1 15-ounce can black beans, rinsed
- ½ cup shredded Monterey Jack cheese, preferably pepper Jack
- 1/2 cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1 ripe avocado, diced
Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.