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Chorizo and Radish Fennel Salsa Quesadillas

For the salsa
 5 radishesdiced
 ½ fennel bulbdiced
 2 scallionswhite and pale-green parts only, thinly sliced
 ½ cup cilantro leaves and tender stemschopped
 ½ jalapeno pepperseeded and finely chopped
 2 tbsp fresh juice of 1 lime
 Kosher salt and fresh ground pepper to taste
For the quesadillas
 1 tbsp extra-virgin olive oildivided, plus more as needed
 8 oz Spanish-style cured chorizo sausagecut into 1/2-inch cubes
 4 8-inch flour tortillas
 2 cups mixed grated cheddar and pepper Jack cheeses
 2 scallionsthinly sliced
For the salsa
1

In a medium bowl, toss together radishes, fennel, scallions, cilantro, jalapeño and lime juice. Season with salt and pepper to taste.

For the quesadillas
2

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.

3

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.

4

Add remaining 1/2 tablespoon oil to skillet, heat over medium-high heat until lightly smoking.

5

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.

6

Cut quesadillas into wedges and serve with radish and fennel salsa dolloped on top or on the side.

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