Chorizo Quesadillas
with Lime Crema
Loaded chorizo quesadillas with all the fixins! Salsa, spiced poblanos, cooling lime crema and a wholesome side salad...all in 20 minutes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
6 unit
Flour Tortillas
(Contains Gluten)
113 g
Hot Pepper
113 g
Baby Tomatoes
56 g
Spring Mix
2 unit
Green Onion
1 unit
Lime
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Mexican Seasoning
6 tbsp
Sour Cream
(Contains Milk)
½ cup
Tomato Salsa
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then chorizo and poblanos. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
While chorizo and poblanos cook, cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions. Add sour cream, lime zest and half the lime juice to a small bowl. Season with salt and pepper, then stir to combine.
Add Mexican Seasoning to the pan with chorizo and poblanos. Cook, stirring often, until chorizo and poblanos are coated, 1 min. Remove the pan from heat, then stir in mozzarella and half the green onions. Season with salt and pepper, to taste.
Arrange tortillas on a clean surface. Spread filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling. Carefully wipe the pan clean, then heat over medium-high. When hot, add 1 tsp oil, then 3 quesadillas. Cook until golden-brown, 1-2 min per side. Reduce heat to medium, then repeat with another 1 tsp oil and remaining quesadillas. (NOTE: For 4 ppl, continue to cook in batches of 3, using 1 tsp oil per batch.)
While quesadillas cook, add remaining lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, tomatoes, feta and remaining green onions, then toss to combine.
Cut quesadillas into wedges. Divide quesadillas and salad between plates. Serve salsa and lime crema alongside for dipping. Squeeze a lime wedge over top, if desired.
