Chorizo and Cheese Quesadillas

Recipe by Better Homes & Gardens™

Chorizo and Cheese Quesadillas

Photo by BHG.com

Yield: 8 Servings

Ingredients:

  • 8 ounces bulk chorizo or mild Italian sausage
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 fresh jalapeno pepper, finely chopped
  • Six 6-inches vegetable-flavored or plain flour tortillas
  • 1tablespoon cooking oil
  • 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
  • 2 tablespoons snipped fresh cilantro or parsley

 

Directions:

  1. For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
  2. Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
  3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
  4. To serve, cut quesadillas into wedges.

 

Nutrition Facts:

Per serving: 232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.

Low-Carb Cheesy Taco Skillet

Recipe by Lindsay Funston for Delish

Yield: 4 Servings

Delish Cheesy Taco Skillet

Photo by Chelsea Lupkin for Delish

Ingredients: 

  • 1 tbsp. vegetable oil
  • 1 red bell pepper, chopped
  • 1/4 c. sliced green onions, plus more for garnish
  • 2 cloves garlic, minced
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • kosher salt
  • 1 lb. ground beef
  • 1 15-oz. can diced tomatoes
  • 1 c. black beans
  • 1 tbsp. Hot sauce
  • 1 c. Shredded Monterey Jack
  • 1 c. shredded Cheddar

 

Directions:

  1. In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
  2. Add ground beef and cook until no longer pink, 5 minutes more.
  3. Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.