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5 from 1 vote

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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings
Author: Emily Clifton - Nerds with Knives (for Serious Eats)

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 above)
  • 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.

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