Blue Corn Quesadilla of Goat Cheese with Chorizo and Habanero Honey
by Sandrini Gonzalez, posted on 2009-11-28 14:44:51
Serves 6
Ingredients:
For the habanero infused honey:
3 Habanero chiles stemmed, seeded and deveined finely chopped
1 tablespoon honey
½ teaspoon apple cider vinegar
For the Quesadillas:
12 blue corn tortillas
6 Ounces grated manchego cheese
4 ounces goat cheese
½ white onions finely chopped
4 tablespoon finely chopped Spanish Chorizo
Preparation:
One day before serving the quesadilla, prepare the habanero infused honey: in a mixing bowl combine the habanero chiles, honey and the vinegar. Refrigerate overnight.
Lay out 6 of the tortillas on a sheet pan. Evenly disperse the cheese, onion and chorizo over the surface of each tortilla. Evenly drizzle about a ½ to ¾ teaspoon of the habanero infused honey onto each tortilla. Top each one with another blue corn tortilla. Press and cook in a cast iron pan until the cheese is melted and the surface of the tortillas is slightly charred and blistered. Cut each quesadilla like a pizza into about 6 pieces.
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