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
- Steam or sauté Abbot’s Butcher chorizo until it reaches an internal temperature of 165 degrees.
- Spread the cooked chorizo evenly on the flour tortilla.
- Top evenly with the other ingredients, and fold in half.
- 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.