Ramp and Chorizo Quesadillas

Name: Ramp and Chorizo Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 57 grams fresh or cured chorizo, diced or crumbled finely; 2 10-inchs (10-inch) flour tortillas; 2 servings Kosher salt and freshly ground black pepper; 16 ramps, washed, trimmed, whites finely chopped, greens roughly chopped; 237 milliliters ounces (about grated Jack, Cheddar, or Oaxacan string cheese; 3 Tbsps vegetable oil

Ramp and Chorizo Quesadillas might be just the Mexican recipe you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 40g of fat, and A mixture of cured chorizo, flour tortillas, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a rather expensive hor d'oeuvre. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Heat chorizo in a 10-inch non-stick or cast iron skillet over medium heat and cook, stirring occasionally, until fat has rendered and chorizo is browned and crisp, about 4 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Transfer chorizo to a large bowl, leaving rendered fat in skillet.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Bowl

Return to medium-high heat until fat is lightly smoking.

Add ramps, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, about 2 minutes.

Ingredients you will need

Salt And Pepper

Ramps

Transfer to bowl with chorizo and wipe out skillet.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Bowl

Add cheese to bowl with chorizo and ramps and toss with hands to combine.

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Chorizo

Cheese

Ramps

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Bowl

Spread half of cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.

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Tortilla

Cheese

Spread

Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer.

Ingredients you will need

Tortilla

Salt

Cooking Oil

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Frying Pan

Spatula

Transfer to a paper towel-lined plate and allow to rest 1 minutes.

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Paper Towels

Cut each into four pieces and serve

Equipment

Ingredients

Servings:

57grams

fresh or cured chorizo, diced or crumbled finely 210-inchs

(10-inch) flour tortillas 2servings

Kosher salt and freshly ground black pepper 16

ramps, washed, trimmed, whites finely chopped, greens roughly chopped 237milliliters

ounces (about grated Jack, Cheddar, or Oaxacan string cheese 3Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.