Thursday evening was the first time in a while that I prepared a “what can I find in the fridge” meal!
It was a busy week and there wasn’t a lot of time for cooking or grocery shopping, so I had to work with what I had on hand!
I found my favorite Trader Joe’s Soy Chorizo, some avocados, tortillas and a bag of cheese. I knew I was making Mexican!
Since the only quesadilla I currently have a recipe posted for on LLB is Italian (the Caprese Quesadilla) I decided it was time to add an authentic Mexican quesadilla to the line up!
Ingredients (makes 8 small quesadillas)
- 12 oz soy chorizo
- 1/2 tsp chili powder
- 1 tsp cumin
- 1 lime (juiced)
- 8 corn tortillas
- 1 cup mexican shredded cheese
- 1/4 cup fresh cilantro
Begin by cooking up the soy chorizo in a small skillet for 3-4 minutes over medium heat, then add the chili powder and cumin.
Next, juice the lime into the chorizo.
Cook for an additional 2-3 minutes then begin preparing the quesadillas by adding the cheese to the tortillas.
Next, add about 1/4 cup of soy chorizo to each tortilla.
Then sprinkle with cilantro.
Fold the tortillas in half and add to a skillet over medium heat that has been lightly coated with cooking spray.
Cook for 3-4 minutes per side, then flip. Once lightly browned on each side serve garnished with fresh cilantro.
Add avocado on top for a burst of delicious creaminess!
This recipe is a great, easy and quick weeknight meal!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
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