Who doesn’t like Mexican food? Everyone likes Mexican food and some people are fanatical about it. I can think of two girlfriends in particular that if you were to let them eat Mexican everyday without any consequences *wink* they would. One of the great things about Mexican food is that it can be easy to put together for a weeknight meal.
We have all been there more times that we care to count. You have had a long day, the fax machine ate an important document, the copier got a piece of paper suck in it the side of a penny and you cannot get it out, you sat in front of a computer for 8 hours causing your butt to go numb and your eyes to cross. You look a little something like this. Then you get to fight the traffic and count the birds. The pigeons that chill on the overpass at the eternal red light, what did you think I meant?
So the next time you have one of those days, give this dish a try. It is simple, easy and most important delicious. The rice was our favorite, but you have to be sure not to skip toasting the rice. It gives the rice a depth of flavor that it very distinctly Mexican. Obed loved it and had it for lunch the next day with a fried egg. I swear one of these days I am going to wake up next to a chicken, the man eats so many eggs. Yesterday I found some feathers, I told myself it was from the down mattress top.
Chorizo, Corn and Red Pepper Quesadilla
- 8 tortillas*
- 1 Tbs olive oil
- 1 cup corn ( I used canned but fresh would be better)
- 1 red bell pepper, diced
- 5 oz ground chorizo
- 1/2 medium onion, diced
- 1 dash cumin
- salt and pepper
- 2 Tbs cilantro, minced
- 2 cup monterey jack, shredded
- 4 tbs butter, melted
Prepare the chorizo in a skillet and set aside. (If you find acutal chorizo sausage, dice and set aside)
In a heavy skillet heat olive oil at a medium high heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper saute until onion begin to soften, add cilanto, toss and set aside.
In a separate skillet, brush with butter butter. Place a tortilla in the skillet, then layer on ingredients: cheese, chorizo, corn mixture, and cheese. Top with a second tortilla, brush with butter and flip.
Remove from skillet and slice into wedges.
*If you would like a smaller portion just use one tortilla and fold it over.
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 large clove garlic, minced
- 2 teaspoons canola oil
- 1 cup long-grain rice
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 cups beef broth
In a heavy pot sauté onion, green bell pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
Follow The NosheryAre you following me on Instagram, Twitter, Facebook and Pinterest?
Want to get some peeks behind the scenes? Take a picture of my snapcode and follow me on SnapChat!
Subscribe to The Noshery email list to have each post delivered straight to your inbox or follow my blog with Bloglovin.