Shrimp and Chorizo Quesadilla

Yield: Yield: 4 - 12 Quesadillas


4oz of DíRouco Mexican Sausage Bulk (SKU: 3611)
10 -U12 shrimp peeled, deveined, sliced in half
4 -12 inch garlic and herbed tortilla shells
1 lb of sharp cheddar cheese & Queso fresco blend
1/2 cup caramelized onions
1/4 cup diced Roma tomatoes
8 sprigs of cilantro, washed and chopped
2 Tbsp. corn oil

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



In a saute' pan with corn oil, cook the Mexican Sausage and onions together until the onions are caramelized then add the garlic, shrimp & cilantro. Drain and place ingredients on half of the tortilla shell then add cheese mixture & tomatoes. Fold the shell over in half and lightly brown until cheese melts in nonstick sautÈ pan or oven. Cut in 4 triangles and put a spoon full of sour cream. Add a little chopped cilantro for garnish and taste.