Baked Chorizo and Corn Quesadillas
with Pico de Gallo and Lime Crema- Milk
- Sulphites
- Wheat
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Milk
- Mustard
- May contain traces of allergens
- Oats
- Rye
- Triticale
These mini quesadillas are baked in the oven for convenience but also for the crunchy cheese that melts all over the baking sheet! Dunk it in some lime crema topped with pico for a freshness in each bite!
Ingredients
250 g
Chorizo Sausage, uncased
1 tbsp
Mexican Seasoning
(Contains: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, May contain traces of allergens)
113 g
Corn Kernels
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit(s)
Green Onion
6 unit(s)
Flour Tortillas
(Contains: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains: Milk)
1 unit(s)
Tomato
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.06 tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, thinly slice green onion keeping white and green parts separate.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Add corn and green onion whites. Sprinkle Mexican Seasoning over pan, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.
- While chorizo cooks, brush 1 tbsp (2 tbsp) oil over one side of tortillas.
- Arrange tortillas, oiled-side down, on a parchment-lined baking sheet. (NOTE: For 4 ppl, divide tortillas between 2 parchment-lined baking sheets.)
- Sprinkle half the cheese evenly over one side of each tortilla.
- Top cheese with chorizo filling.
- Sprinkle remaining cheese over filling.
- Fold tortillas in half, gently pressing down, to enclose filling.
- Bake quesadillas in the bottom of the oven, flipping halfway through, until cheese melts and quesadillas are golden, 2-3 min per side. (NOTE: For 4 ppl, bake in the bottom and middle of the oven, rotating sheets after flipping.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl).
- Add tomatoes, 1 tsp (2 tsp) lime juice and remaining green onions to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Add sour cream, lime zest, 1/2 tsp (1 tsp) lime juice and 1/2 tbsp (1 tbsp) water to another small bowl. Season with salt, pepper and a pinch of sugar, to taste, then stir to combine.
- Divide quesadillas between plates.
- Spoon pico de gallo over quesadillas. Drizzle lime crema over top.
If you've opted to get chorizo, reduce oil to 1/2 tbsp (1 tbsp), then add chorizo to the pan. Cook chorizo in the same way the recipe instrcuts you to cook the turkey. [Remove and discard excess fat, if desired.]
