Grilling: Chorizo, Onion, and Poblano Quesadillas

Another week, another story of over-purchasing. This time the culprit was enchiladas verdes, leaving me with a plethora of excellent Mexican ingredients. On the spur of the moment, while I already had the grill going, I assembled them into quesadilla and took it to the flames.

About a half of my leftover inventory--poblanos, onions, and chorizo--were just calling to be grilled. So those went on first until fully-cooked, then cooled enough until I could safely assemble them between two flour tortillas along with some pepper jack cheese and cilantro. Then a quick grill for the entire thing until the cheese oozed and the tortillas were a crispy brown, after which I topped it off with sour cream and snacked away. This quick meal rivaled the labor-intensive enchiladas from the night before, which had me thinking that maybe some of the best homemade dishes are just hastily conceived endeavors.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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Grilling: Chorizo, Onion, and Poblano Quesadillas

About This Recipe

This recipe appears in: Last-Minute Cinco de Mayo Recipes

Ingredients

  • 2 large poblano peppers
  • 1 medium white onion, cut into 1/2" rings and skewered
  • 2 links fresh Mexican chorizo
  • 1 cup shredded pepper jack cheese
  • 4 tablespoons fresh cilantro, roughly chopped
  • 8 flour tortillas
  • Sour cream

Procedures

  1. 1

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly.

  2. 2

    Place the chorizo, onions, and poblanos on the grill. Grill the poblanos until completely charred on all sides, then move immediately into a ziploc bag and seal. Cook onions until softened and both sides are charred. Cook chorizo until cooked through and browned on all sides. Remove onions and chorizo and allow to rest until cool enough to handle.

  3. 3

    Remove the poblanos from the the bag and peel off charred skin. Seed the peppers and slice into 1/4 inch strips. Quarter onion rings and crumble the chorizo.

  4. 4

    Distribute poblanos, onions, chorizo, cheese, and cilantro evenly on top of 4 tortillas. Top with remaining tortillas.

  5. 5

    Grill quesadillas until cheese is melted and tortillas are browned, about 2 minutes per side. Remove from the grill, top with sour cream and serve immediately.

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