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Chorizo Quesadillas With Radish and Fennel Salsa
5 from 3 votes

Chorizo Quesadillas With Radish and Fennel 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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish, Main Course, Condiments, Snacks, Others

Ingredients

For the Salsa:
  • 5 radish 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 cilantro leaves and tender stems, chopped, 20g
  • 1/2 jalapeno pepper seeds removed if desired, finely chopped
  • 2 tablespoons lime fresh juice, 30ml from 1 lime
  • black pepper Kosher salt and freshly ground
  • salt Kosher salt and freshly ground
For the Quesadillas:
  • 1 tablespoon extra-virgin olive oil divided, plus more as needed, 15ml
  • 8 ounces chorizo sausage Spanish-style, cured not fresh, cut into 1/2-inch cubes, 225g
  • 4 flour tortillas 8-inch
  • 2 cups pepper jack cheese 8 ounces; 225g, divided (see note above, mixed, grated
  • 2 cups cheddar cheese 8 ounces; 225g, divided (see note above, mixed, grated
  • 2 scallions thinly sliced

Instructions

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.
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.
    Cup of Yum
  1. 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.
  2. Add remaining 1/2 tablespoon oil to skillet or griddle and heat over medium-high heat until lightly smoking.
  3. 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.
  4. Cut quesadillas into wedges and serve with radish and fennel salsa.