Chorizo Quesadillas With Radish and Fennel Salsa Recipe

20160703-chorizo-quesadilla-radish-fennel-salsa-Emily-Matt-Clifton-5.jpg
Matthew and Emily Clifton

Why It Works

  • Cured chorizo is fully cooked, so all it needs is a quick sear in a hot pan.
  • The cool, crisp salsa balances the spicy sausage and gooey cheese.
  • Radishes and fennel make an unusual but sophisticated salsa.

Crispy tortillas filled with spicy chorizo and gooey cheese, these quesadillas are balanced by the fresh, unusual flavor of a radish and fennel salsa. It's a sophisticated pairing that elevates a familiar comfort food.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

Rate & Comment

Ingredients

For the Salsa:

  • 5 radishes, diced

  • 1/2 fennel bulb, diced (plus some fronds, if you have them)

  • 2 scallions, white and pale-green parts only, thinly sliced

  • 1/2 cup (20g) cilantro leaves and tender stems, chopped

  • 1/2 jalapeño pepper, seeds removed if desired, finely chopped

  • 2 tablespoons (30ml) fresh juice from 1 lime

  • Kosher salt and freshly ground black pepper

For the Quesadillas:

  • 1 tablespoon (15ml) extra-virgin olive oil, divided, plus more as needed

  • 8 ounces (225g) Spanish-style chorizo sausage (cured, not fresh), cut into 1/2-inch cubes

  • 4 (8-inch) flour tortillas

  • 2 cups mixed grated cheddar and pepper Jack cheeses (8 ounces; 225g), divided (see note)

  • 2 scallions, thinly sliced

Directions

  1. For the Salsa: In a medium bowl, toss together radishes, fennel (plus fronds, if using), scallions, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste.

  2. For the Quesadillas: In a large cast iron skillet or on the flat side of a cast iron griddle, heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel–lined plate.

  3. Set out 4 tortillas on a work surface and sprinkle approximately 1 ounce (28g) cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-moon shape.

  4. Add remaining 1/2 tablespoon oil to skillet or griddle and heat over medium-high heat until lightly smoking.

  5. Add quesadillas to skillet or griddle in a single layer, working in batches if necessary. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. Add more oil as needed if working in batches. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250°F oven.

  6. Cut quesadillas into wedges and serve with radish and fennel salsa.

Notes

To save time, you can use pre-shredded cheese.

This Recipe Appears In

Nutrition Facts (per serving)
681 Calories
46g Fat
34g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 681
% Daily Value*
Total Fat 46g 59%
Saturated Fat 21g 103%
Cholesterol 102mg 34%
Sodium 1431mg 62%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 33g
Vitamin C 20mg 102%
Calcium 483mg 37%
Iron 4mg 22%
Potassium 603mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)