Chorizo Quesadilla

This recipe was developed by Chef Hellen Saroinsong-Bitetti at RIT during one of our product trainings.

Servings: 1
Serving size: 14 oz.

Ingredients

4 oz. Abbot’s Butcher chorizo
1 flour tortilla
2 oz. pico de gallo
2 oz. corn salsa
2 oz. black olives, sliced
3 oz. NUMU shredded cheese

Preparation

1. Steam or sauté Abbot’s Butcher chorizo until it reaches an internal temperature of 165 degrees.
2. Spread the cooked chorizo evenly on the flour tortilla.
3. Top evenly with the other ingredients, and fold in half.
4. Heat the quesadilla on flat top or cook the quesadilla inside an impinger conveyor oven until the cheese has melted and the tortilla has browned.