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.
Grilled Chorizo, Onion, and Poblano Quesadillas
- serves 4 -
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
Procedure
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. 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. 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. Distribute poblanos, onions, chorizo, cheese, and cilantro evenly on top of 4 tortillas. Top with remaining tortillas.
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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8 Comments:
Sometimes the simplest ingredients make the most satisfying dish. The flavors can truly soar when paired with just a few supporting cast members. Thanks for the terrific visuals. I see dinner for tomorrow night!
dhorst at 6:37PM on 12/12/08
oh how i love chorizo - this recipe looks fantastic
natemcguire at 8:31PM on 12/12/08
Would you stop it, Napoleon? Just make yourself a dang quesa-diLLa!
dineomite at 10:49PM on 12/12/08
Homemade chorizo is as easy is throwing some pork and spices in the food processor (red wine vinegar and lots of paprika are key). And it tastes a zillion times better than the storebought plastic-wrapped kind.
BTW: Winter is our "grilling season" on the Gulf Coast. In the summer, the mosquitos carry the meat away.
Robb Walsh at 8:40AM on 12/13/08
@ Robb Walsh ~ we don't have a grilling season here in Syracuse. Snow be damned. We grill year round although it does take a while for the grill to get up to temp in lake effect snow. Sounds like you have some enormous skeeters. Think of us northerners bundled up with hats, scarves and gloves huddled over the grill twhen you throw a steak on this winter.
dhorst at 10:02AM on 12/13/08
That sounds good I love all of those foods.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit www.cookingandgrillinoutdoors.com
outdoor griller at 7:20PM on 12/13/08
YUM. This is my kind of meal. We grill year round here in Missouri, but since it's zero degrees with the windchill out there today, I'm thinking my grill pan on the stove might be a better way to go. ; )
FarmgirlSusan at 11:25AM on 12/15/08
This sounds great. I have everything but the poblanos...I'll have to think of something to improvise.
saraann at 11:41AM on 12/17/08