SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chorizo Quesadillas

Makes: 4 servings
Prep 15 mins Bake 400°F 5 mins
Chorizo Quesadillas
  • 1/2  cup  crumbled or chopped cooked, smoked chorizo sausage
  • 1 19  ounce can  black beans, drained
  • 6  tablespoons  salsa
  • 8  7-inch flour or corn tortillas
  • 1 1/2  cups  shredded Monterey Jack cheese with jalapeno peppers (6 ounces)
  •  Sour cream (optional)
  •  Salsa (optional)
  •  Fresh Italian (flat-leaf) parsley sprigs (optional)

1. Preheat oven to 400 degrees F. Grease a baking sheet; set aside. In a small skillet cook chorizo over medium-high heat about 3 minutes or until warm. Transfer chorizo to a medium bowl. Stir in beans and 6 tablespoons salsa.

2. Place tortillas on the prepared baking sheet. Divide chorizo mixture among tortillas; top with cheese. Fold each tortilla in half. Bake for 5 to 6 minutes or until cheese is melted.

3. Cut each quesadilla in half. If desired, serve with sour cream and additional salsa and garnish with parsley.

Nutrition Facts (Chorizo Quesadillas)
  • Servings Per Recipe 4,
  • cal. (kcal) 637,
  • Fat, total (g) 28,
  • chol. (mg) 60,
  • sat. fat (g) 13,
  • carb. (g) 69,
  • fiber (g) 9,
  • pro. (g) 28,
  • sodium (mg) 1347,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe