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Chorizo quesadillas, cherry tomatoes, monterey jack cheese, mexican salsa

Tapas, Salted

The perfect Mexican tapas in a quesadillas.

Ingredients

Recipe for 12 Tapas

For the quesadillas

12 Small
Tortilla
1 Unit(s)
Cherry tomatoes box
125 Gr
Spanish chorizo
50 Ml
Sour cream
200 Gr
Monterey jack cheese

For the salsa

0.50 Unit(s)
Jalapeno pepper
45 Ml
Olive oil
0.50 Tsp
Cumin powder
0.50 Tsp
Ground coriander
0.50 Tsp
Paprika
0.50 Unit(s)
Red pepper
0.50 Unit(s)
Red onion
1 Unit(s)
Lime juice
3 Gr
Sugar
25 Gr
Tomato paste
50 Gr
Fresh cilantro
7 Unit(s)
Italian tomatoes
  • Salt and pepper
Chorizo Quesadillas, cherry tomatoes, Monterey Jack cheese, Mexican salsa

Preparation time: 60 min

Preheat your four at 425 °F

  • For the preparations

    Empty the jalapeno, and dice it finely Dice the pepper and the onion finely Chop the garlic Squeeze the lime Put the tomatoes for 30 seconds in boiling water, cool it down in a ice bath, peel it, empty it and dice it finely. Shred the cheese and slice the cherry tomatoes.

  • For the salsa

    In a hot pot with vegetable oil, sweat the chili, the pepper, the onion with the cumin, the paprika and the coriander. Add the lime juice, the tomato paste, the sugar and the tomatoes. Let it cook for 5 to 10 minutes, and finish with the cilantro. Keep the salsa in the fridge.

  • For the quesadillas

    Dice the chorizo finely and sweat it in a hot pan for a minute. Reserve it. On the first sheet of tortilla, spread the sour cream, lay the chorizo on all the surface. Add the cherry tomatoes and the shredded cheese. Close it with another tortilla sheet. Press it really well on all the surface. In a hot pan with a drizzle of vegetable oil, sear the quesadillas on both faces. When it's done, put it on a baking tray and put it in the oven for 8 to 10 minutes. Cut it in tips, and serve it hot with the salsa.

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