This post is part of an oven recipes series brought to you by LG Electronics.
The tourism slogan for Texas is “Texas- it’s like a whole other country.” If that’s true then the “national” cuisine is Tex-Mex the zesty delicious blend of traditional Mexican food with ingredients and techniques found in Texas. It is quite possibly my favorite type of cuisine (kind of in a 3 way tie with Italian and Southern Comfort). One of my favorite Tex-Mex foods is quesadillas.
The first time I remember eating quesadillas, I was a teenager in high school Spanish and someone’s mom made it for our “fiesta”. I grew up in a rural poor school and honestly I’m not sure our Spanish teacher actually knew Spanish because when an exchange student from Mexico visited and she tried to talk to him, he looked a little lost. Also, the lessons were pretty loose. For example, we watched Indiana Jones and the Temple of Doom in class because supposedly it had Spanish words in it. I actually think the words were Latin. Obviously, this Spanish class didn’t exactly make me fluent in Spanish but it did introduce me to the tasty goodness that is quesadillas. I’ve tried many versions since then- shrimp, fajita, breakfast, and many more- but with Cinco De Mayo approaching I browsed my local Mexican grocery section and came up with my own quesadilla recipe.
I made these with traditional Mexican ingredients pork chorizo paired with Manchega cheese (a strong (but not as strong as blue cheese) white cheese with a slightly smokey flavor. I added some fresh veggies and cilantro and put the tortillas on my griddle pan for an added crispiness. The end result was honestly one of the best quesadillas I’ve ever had.
- 4 tortillas
- 1 tube chorizo
- 1 block manchenga cheese
- ½ cup chopped onions
- 1 small red pepper
- 1 small yellow pepper
- 2 cloves crushed garlic
- 1 small can Mexi-corn (drained)
- 2 tablespoons olive oil
- 3-4 springs of fresh cilantro
- Preheat oven to 400.
- Chop peppers and onion.
- Pour 2 tablespoons of olive oil in large skillet.
- Add peppers, onions, Mexicorn and crushed garlic to skillet and begin sauteing.
- While veggies are cooking grate the block of manchenga.
- When the onions turn golden add the tube of chorizo to the skillet and cook according to instructions.
- Stir to blend well and break up the chorizo.
- While the chorizo is cooking spray baking spray on either a griddle pan or a large skillet and brown the outside of the tortilla. (About 2-3 minutes.)
- Place two of the tortillas on a cookie sheet.
- When the chorizo is cooked thoroughly divide the mixture between the two tortillas.
- Spread the mixture evenly on the tortillas leaving about half an inch around the tortilla.
- Top the tortillas with the cheese and fresh cilantro.
- Place the remaining tortillas on the open faced ones to cover and form the quesadillas.
- Bake 5-7 minutes to melt the cheese.
- Cut quesadillas into fourths.
- Serve with salsa, pico de gallo, or as I did with jalapeno jelly which pairs nicely with the smokey cheese and spicy sausage.
I placed the quesadillas in my LG oven and set the timer on the easy to use touchscreen control panel (It has favorites settings which is so cool!) for 6 minutes. The kids love the blue interior and call it the spaceship oven. Truthfully, the blue interior of the LG oven and the oven light make it easy to see the dish cooking.
These quesadillas may take a bit of prep time with chopping the fresh vegetables, cooking the chorizo, and grating the cheese but the whole dish still takes less than 30 minutes and to me the delicious blend of the spicy chorizo, the velvety cheese, the fresh peppers and cilantro was so worth the effort. I may not have learned Spanish in my high school Spanish class but I learned how delicious quesadillas can be. Our family gave me an A on these homemade ones. 🙂