Chorizo-Stuffed Poblano Quesadilla

Ingredients

  • 8 oz Smithfield® Chorizo, cooked and crumbled
  • 8 poblano peppers, blanched and split (16 halves, 4 halves per quesadilla)
  • 6 oz cream cheese, softened
  • 4 large flour tortillas
  • 8 oz cheddar jack cheese, shredded
  • Oil, for frying

Tempura Batter

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup sparkling water, ice cold
  • 1/4 cup vodka
  • Pinch of salt

Details

Product:

Smithfield® Chorizo

Meal Course:

Breakfast, Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Mix cream cheese with chorizo. Stuff mixture into 16 poblano halves.
  2. Prepare Tempura Batter by lightly mixing flour, cornstarch, sparkling water, vodka and salt.
  3. Dip poblanos in tempura batter, then fry at 350°F until light and crisp. Drain.
  4. For each quesadilla, place 4 fried poblano halves inside tortilla with 2 oz shredded cheese.
  5. Fold and griddle until golden and melted.
  6. Slice into wedges and serve.