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
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.
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.