Chorizo Quesadillas With Radish and Fennel Salsa Recipe
Ingredients (14)
- For the Salsa:
- 5 radishes, diced
- 1/2 fennel bulb, diced (plus some fronds, if you have them)
- 2 scallions, white and pale-green parts only, thinly sliced
- 1/2 cup (20g) cilantro leaves and tender stems, chopped
- 1/2 jalapeño pepper, seeds removed if desired, finely chopped
- 2 tablespoons (30ml) fresh juice from 1 lime
- Kosher salt and freshly ground black pepper
- For the Quesadillas:
- 1 tablespoon (15ml) extra-virgin olive oil, divided, plus more as needed
- 8 ounces (225g) Spanish-style chorizo sausage (cured, not fresh), cut into 1/2-inch cubes
- 4 (8-inch) flour tortillas
- 2 cups mixed grated cheddar and pepper Jack cheeses (8 ounces; 225g), divided (see note)
- 2 scallions, thinly sliced
Directions
Learn how to make this recipe at Serious Eats
Ingredients (8)
- 1.5 oz. Don Julio Blanco
- 0.5 oz. Lemon Juice
- 4 oz. Tomato Juice
- 1 pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco sauce
- Ice
- 1 Lemon Wedge, 1 Celery Stick, 1 Cherry Tomato
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