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Mushroom and Chorizo Quesadillas

Sautéed cremini mushrooms and crumbled chorizo are the filling for these simple quesadillas with melted Oaxaca, Asadero, Quesillo, or Monterey jack cheese.

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Ingredients

number of servings
1
  • 14 lb salvadorian or mexican chorizo, removed from casings Added to
  • 14 lb cremini mushrooms, thickly sliced Added to
  • 4 fresh corn tortillas Added to
  • 12 lb oaxaca, asadero, quesillo, or monterey jack cheese, cut into cubes or torn into small pieces Added to
  • 12 tablespoon oil Added to
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Directions

25 min.
1. Step

Add the chorizo to a frying pan over medium heat. Cook about 0 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.

2. Step

Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.

3. Step

Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.

4. Step

Fold the tortilla in half and let cook for about 2 minutes.

5. Step

Flip and cook another 2 to 3 minutes.

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