Chorizo & Black Bean Quesadillas
with Pickled Red Onion, Sour Cream & Cilantro
- Wheat
- Soy
- Milk
Soft flour tortillas are stuffed with spiced chorizo, black beans, and a blend of cheeses, then pan-fried until perfectly melty. Tangy pickled red onion, sour cream, and fresh cilantro provide the perfect bright, cool contrast to the smoky, savory filling.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Red Onion
5 teaspoon
Rice Wine Vinegar
9 ounce
Mexican Chorizo
1 unit
Black Beans
1 unit
Lime
1 tablespoon
Mexican Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and thinly slice half the onion; dice remaining onion. Drain and rinse beans. Quarter lime. Finely chop cilantro.
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In a medium bowl, stir together sliced onion, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and pepper. Cover with plastic wrap and microwave 30-60 seconds.
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Refrigerate until ready to serve, stirring occasionally.
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Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and cook, stirring occasionally, until softened and fragrant, 3-4 minutes.
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Add chorizo*, beans, and Mexican Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until chorizo is browned and cooked through and beans are warmed through, 4-5 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.)
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Remove from heat; stir in a big squeeze of lime juice.
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Place tortillas on a clean work surface. Sprinkle half of each tortilla evenly with half the cheddar and half the Mexican cheese blend. With a slotted spoon, top cheese with filling; sprinkle evenly with remaining cheddar and Mexican cheese blend. Fold in half to create quesadillas.
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Wipe out pan used for filling; heat a large drizzle of oil in same pan over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. (For 4 servings, work in batches if necessary.) Transfer to a paper-towel-lined cutting board.
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Cut quesadillas into wedges.
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Divide quesadillas between plates and top with a dollop of sour cream, pickled red onion (draining first), and cilantro. Serve with remaining lime wedges on the side.
