It’s a brisk morning as I write this post and the final sips of my morning coffee have gone cold. I’m fighting to keep my eyes open, my sleeves are pulled as far over my hands as possible without impeding my ability to type and all I can think is that I could really use a nap. It’s not even 9AM but the call of a warm blanket is strong. Do you ever have one of those days where it’s the perfect weather outside and energy in the air to chill on the couch and watch Halloween Baking Championship reruns on the Food Network? I’ve taken one too many days off this month though and really need to put my head down and be productive. I guarantee it will include another cup of coffee...this time, one that I’ll hopefully finish before it gets cold.
These types of days usually require dinners that don’t need much energy or thought. The less ingredients the better, the simpler to prepare the better. They don’t necessarily need to be quick but I don’t want to have to check the recipe ten times to make sure I’m on track. Quesadillas like these are perfect for those moods. In the spirit of apple season, I wanted to break free from traditional ingredient combos like beef and cheese or chicken and cheese and mix it up. The sweetness from the apple cuts through the heat of the chorizo for a balanced combination. The mildness of the Monterey Jack cheese adds creaminess and the jalapenos a nice refreshing crunch. Because we removed the seeds and ribs of the pepper, the spice is cut out. For a little extra heat, leave some of the seeds. Truth? I didn’t even refer to this recipe while I was cooking. The steps are so simple that you can figure out what needs to happen just by knowing the ingredients.
Depending on the size of your skillet or griddle, these can take a few minutes to finish preparing. You can only cook as many quesadillas as you have room for. I was able to cook two at a time and I spent maybe 15 minutes in total before they were all ready. They also make great snacks for after school, afternoon breaks, and even lunches. Pair with a salad or dip in your favorite salsa for even more flavor. They’re kid-friendly, adult-friendly, and even picky eater friendly. While you take a look at the recipe and decide whether or not you’d like to add them to the meal plan for next week, I’m going to go grab myself another cup of coffee before starting on client work for the day. Happy cooking!
Apple & Chorizo Quesadillas
½ lb. Ground Chorizo
1 Apple, diced
1 Jalapeno, seeds and ribs moved, chopped
2 cups Monterey Jack Cheese, shredded
Vegetable Oil, for frying
1 - In a skillet, cook the chorizo over medium-high heat breaking it up as you go. Once browned, add the apples and jalapeno. Cook another 4-5 minutes until the apples and jalapeno softens. Remove from the heat and set aside
2 - Preheat a large griddle or skillet. Prepare the quesadillas. On each tortilla, sprinkle some of the Monterey Jack cheese and spoon 2-3 tablespoons of the chorizo, apple mixture. Be careful not to overfill the quesadillas or the filling will fall out when you cook them. Top with a little more cheese before folding in half.
3 - Heat one tablespoon of vegetable oil in the skillet. Add two quesadillas (or as many as you can) and cook 2-3 minutes per side until golden and crisp. Remove to a plate lined with paper towels before plating. Continuing adding one tablespoon of vegetable oil as needed until all the quesadillas are cooked.
Yields 8 Quesadillas