For those of you who don’t know me very well, I’m a procrastinator. A pretty big one. I very much enjoy being part of Secret Recipe Club, though I almost find the four week window to explore your assigned blog, pick a recipe, make it and write to be too much time. This month it certainly go the best of me. Healthy-Delicious was my assigned blog for this month. I’m a huge fan of Lauren’s blog and have been since I was introduced to it via SRC a few months back. After learning my assignment I quickly went her site, fantasizing about all the awesome recipes I could try. And then I stopped. Moving got in the way. First my old kitchen was too boxed up to make anything. Then my new kitchen became so filled I couldn’t even get inside. Time was quickly ticking away. I managed to find my knives, a few pans and set to work to see what I could come up with. Lauren’s Chorizo Quesadillas with Chipotle Cream was listed under One Pan and Quick Weekday Meals. I can truly attest to you that even with only a quarter of a kitchen this recipe is possible and delicious.
I had big plans of jazzing the recipe up, as always. A can of black beans would have been a great addition. Too bad the can opener was no where to be seen. Instead I just went with some fancy ingredients. I found a lovely, spicy veal chorizo and paired it with smoked Gouda. The chipotle cream went, mostly because the sausage already had enough of a kick. Finally, a hearty dollop of homemade guacamole–essential to practically any dish, Mexican or not.
Easy Chorizo Quesadillas with Homemade Guacamole (Adapted from Healthy-Delicious) Serves 4
- 1 lb chorizo sausage
- 2 ripe avocados
- 1 medium tomato, finely chopped and juice drained
- 1/4 c minced red onion
- Juice of 1 lime
- Generous pinch of salt
- 1/2 tsp garlic powder
- 1 tsp cumin
- 4 large whole wheat tortillas
- 1/2 lb smoked Gouda cheese, shredded
- Sour cream for serving
Heat a nonstick skillet over medium heat and crumble chorizo into pan. Cook until warmed through. Meanwhile, make the guacamole. In a medium bowl mash avocado, still leaving it slightly chunky. Stir in tomatoes, onions, lime juice, salt, garlic powder and cumin. Mix well and set aside.
Spray a large, nonstick skillet with cooking spray and heat over high heat. Fill half your tortilla with 1/4 each chorizo and cheese, making sure to mound mixture in center.
Fold tortilla in half and place on large skillet. Press down on tortilla a few times with a spatula, cover and cook 5-7 minutes until cheese begins to melt and bottom side is browned. Carefully flip tortilla and cook on other side for 5 minutes.
Cut tortilla into 4 wedges and serve with guacamole and sour cream.
- The Chorizo Mexican Pizza (thegrecianneworleanian.com)
- Easy Chicken Quesadillas (kingdomacademyhomeschool.wordpress.com)
- Barbecue Portobello Quesadillas for Two (healthymommyhappybaby.com)
- Recipe: Chorizo Jam (and ONIONS! Why do you hurt me so?) (eatlikeagirl.com)
- The Last Potato Harvest (beforeim25.wordpress.com)
- What’s for Dinner: Pork Quesadillas with Homemade Spanish Rice (faithfulprovisions.com)
- Rania’s Recipes: Huevos Rancheros (pittsburgh.cbslocal.com)