chorizo and bell pepper quesadillas


4 (8-inch) flour tortillas
1/2 tablespoon olive oil
1 medium red onion, thinly sliced
3 cups bell pepper slices (red, green and yellow)
3 links (approx. 9.6 oz.) chorizo sausage crumbled or roughly chopped
1 1/2 cups shredded monterey jack cheese
2 tablespoons chopped cilantro
1 tablespoon butter


  1. in a large skillet, heat olive oil over medium heat and add red onion.
  2. sauté until softened, about 4 minutes.
  3. add peppers and cook until tender, about 6 minutes.
  4. remove from skillet.
  5. in same skillet, add crumbled or chopped sausage and cook until slightly browned and cooked through.
  6. place 4 tortillas on work surface, spread 1/4 cup of cheese on half of each tortilla.
  7. top with 1/4 of the cooked chorizo, 1/4 of the onion and pepper mixture, and top with remaining cheese.
  8. sprinkle each with 1/2 tablespoon of the cilantro and fold the other half of the tortilla over.
  9. heat a large non-stick skillet over medium heat.
  10. add 1/2 tablespoon butter to skillet.
  11. lightly brown 1 quesadilla on each side until cheese is melted (about 1 1/2 minutes per side).
  12. repeat with the remaining quesadillas, adding remaining butter after the second quesadilla.
  13. cut each quesadilla into 4 wedges and serve warm.

Nutrition (Per Serving)

serving size 2 pieces
servings 8
calories 350
fat 24g
saturated fat 11g
cholesterol 55mg
sodium 770mg
carbohydrate 18g
fiber 2g
sugars 3g
protein 16g