Pork Chorizo & Corn Quesadillas with Romaine Salad & Creamy Guacamole
Family Friendly

Pork Chorizo & Corn Quesadillas

with Romaine Salad & Creamy Guacamole

45 MIN
4 Servings
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From the Test Kitchen

The star of these quesadillas is chorizo, a type of Mexican spiced pork sausage, which is cooked alongside fresh, sweet corn in our vibrant guajillo chile sauce, then paired with a layer of melty monterey jack cheese. For even more bold flavor, you’ll make a rich dressing for your side salad using zesty guacamole and creamy yogurt to toss with crisp romaine, fresh tomatoes, and a bit more of the corn.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Pork Chorizo & Corn Quesadillas with Romaine Salad & Creamy Guacamole
Title
  • 18 oz Pork Chorizo
  • 8 Flour Tortillas
  • 2 ears Of Corn
  • 2 Romaine Lettuce Hearts
  • ½ cup Sour Cream
  • 1 Lime
  • 1 Peach
  • 4 oz Grape Tomatoes
  • 4 oz Shredded Monterey Jack Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Guacamole
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
How To: Dress a Salad
How To: Cut Corn Kernels off the Cob
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve, pit, and thinly slice the peach. Remove any husks and silks from the corn; cut the kernels off the cobs. In a large bowl, combine the chopped lettuce, halved tomatoes, sliced peach, and half the corn kernels. Halve the lime crosswise; squeeze the juice into a separate bowl. Add the sour cream and whisk to combine. Taste, then season with salt and pepper if desired.

Make the filling
2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the remaining corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the corn is slightly softened and the chorizo is cooked through. Add the guajillo sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & cook the quesadillas
3 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the filling (you may have extra) and cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (adding a drizzle of olive oil in between batches). Transfer to a cutting board and immediately season with salt.

Make the salad & serve your dish
4 Make the salad & serve your dish

Meanwhile, in a bowl, whisk together the guacamole and half the yogurt (you will have extra). Just before serving, add the creamy guacamole to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the quesadillas with the salad and lime sour cream on the side. Enjoy!

Tips from Home Chefs

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Pork Chorizo & Corn Quesadillas

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve, pit, and thinly slice the peach. Remove any husks and silks from the corn; cut the kernels off the cobs. In a large bowl, combine the chopped lettuce, halved tomatoes, sliced peach, and half the corn kernels. Halve the lime crosswise; squeeze the juice into a separate bowl. Add the sour cream and whisk to combine. Taste, then season with salt and pepper if desired.

2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the remaining corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the corn is slightly softened and the chorizo is cooked through. Add the guajillo sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the filling
Assemble & cook the quesadillas
3 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the filling (you may have extra) and cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (adding a drizzle of olive oil in between batches). Transfer to a cutting board and immediately season with salt.

4 Make the salad & serve your dish

Meanwhile, in a bowl, whisk together the guacamole and half the yogurt (you will have extra). Just before serving, add the creamy guacamole to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the quesadillas with the salad and lime sour cream on the side. Enjoy!

Make the salad & serve your dish
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