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Chorizo Filling with Caramelized Onions

Manchego cheese and salsa go well with this hearty quesadilla filling.

  • Yield: Makes about 3 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2000


  • 2 teaspoons vegetable oil
  • 8 ounces chorizo, cut in 1/8-inch rounds
  • 1 large white onion, cut in 1/4-inch rounds


  1. Place a medium saute pan over medium heat, and add oil. When hot, add chorizo, and cook until nicely browned on both sides, about 5 minutes.

  2. Transfer chorizo to a plate lined with paper towels to drain. Add onion to pan, and cook until beginning to brown, about 5 minutes. Add 3/4 cup water, and simmer until tender, about 10 minutes.

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