Deliciously cheesey quesadillas featuring spicy chorizo sausage and a truly unique reddish fennel salsa.
https://www.seriouseats.com/chorizo-quesadillas-radish-fennel-salsa-recipe
In a medium bowl, toss together radishes, fennel, scallions, cilantro, jalapeño and lime juice. Season with salt and pepper to taste.
In a large skillet heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel-lined plate.
Set out 4 tortillas on a work surface and sprinkle approximately 1 oz cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-crescent shape.
Add remaining 1/2 tablespoon oil to skillet, heat over medium-high heat until lightly smoking.
Add quesadillas to skillet in a single layer. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250°F oven.
Cut quesadillas into wedges and serve with radish and fennel salsa dolloped on top or on the side.
Ingredients
Directions
In a medium bowl, toss together radishes, fennel, scallions, cilantro, jalapeño and lime juice. Season with salt and pepper to taste.
In a large skillet heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel-lined plate.
Set out 4 tortillas on a work surface and sprinkle approximately 1 oz cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-crescent shape.
Add remaining 1/2 tablespoon oil to skillet, heat over medium-high heat until lightly smoking.
Add quesadillas to skillet in a single layer. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250°F oven.
Cut quesadillas into wedges and serve with radish and fennel salsa dolloped on top or on the side.
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