Chorizo Quesadillas With Radish and Fennel Salsa Recipe

By
Emily and Matt Clifton
Emily and Matt Clifton: Contributing Writers at Serious Eats
Emily and Matt Clifton
Emily and Matt Clifton are recipe developers, photographers, and cookbook authors. Their two cookbooks are Cork and Knife (2019) and The Ultimate Dutch Oven Cookbook (2021).
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Updated March 21, 2019
20160703-chorizo-quesadilla-radish-fennel-salsa-Emily-Matt-Clifton-5.jpg
Matthew and Emily Clifton

Why It Works

  • Cured chorizo is fully cooked, so all it needs is a quick sear in a hot pan.
  • The cool, crisp salsa balances the spicy sausage and gooey cheese.
  • Radishes and fennel make an unusual but sophisticated salsa.

Crispy tortillas filled with spicy chorizo and gooey cheese, these quesadillas are balanced by the fresh, unusual flavor of a radish and fennel salsa. It's a sophisticated pairing that elevates a familiar comfort food.

Recipe Details

Chorizo Quesadillas With Radish and Fennel Salsa Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

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

  1. For the Salsa: In a medium bowl, toss together radishes, fennel (plus fronds, if using), scallions, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste.

  2. For the Quesadillas: In a large cast iron skillet or on the flat side of a cast iron griddle, heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel–lined plate.

  3. Set out 4 tortillas on a work surface and sprinkle approximately 1 ounce (28g) cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-moon shape.

  4. Add remaining 1/2 tablespoon oil to skillet or griddle and heat over medium-high heat until lightly smoking.

  5. Add quesadillas to skillet or griddle in a single layer, working in batches if necessary. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. Add more oil as needed if working in batches. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250°F oven.

  6. Cut quesadillas into wedges and serve with radish and fennel salsa.

Notes

To save time, you can use pre-shredded cheese.

This Recipe Appears In

Nutrition Facts (per serving)
681Calories
46gFat
34gCarbs
33gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories681
% Daily Value*
Total Fat 46g59%
Saturated Fat 21g103%
Cholesterol 102mg34%
Sodium 1431mg62%
Total Carbohydrate 34g12%
Dietary Fiber 4g13%
Total Sugars 2g
Protein 33g
Vitamin C 20mg102%
Calcium 483mg37%
Iron 4mg22%
Potassium 603mg13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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