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Serves: 6

Chorizo Quesadillas

Prep Time
20 min.
Cooking Time
6 min.
Method
Direct
Prep Time
20 min.
Cooking Time
6 min.
Method
Direct

Ingredients

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  • 170g fresh chorizo sausages, casings removed
  • 6 flour tortillas (6 to 8 inches)
  • Vegetable oil
  • 225g coarsely grated jalapeño cheese or pepper jack cheese
  • 3 spring onions (white and light green parts only), very thinly sliced
  • ¼ tsp freshly ground black pepper
  • Guacamole
  • Fresh salsa
  • 65g Monterey Jack cheese
  • 1 tbsp fresh coriander leaves, finely chopped

Instructions

    In the kitchen:

  • 01 In a small frying pan over medium heat, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.
  • 02 Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tbsps of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, spring onion, and another 3 tbsps of jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.
  • At the barbecue:

  • 01 Prepare the grill for direct and in-direct cooking over low heat (120° to 180°C).
  • 02 Barbecue the quesadillas over direct, low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once. Remove from the barbecue and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, Monterey Jack cheese and coriander.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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