Smoky Argentine Morcilla Quesadilla with Pickled Onion Relish
Discover this fusion dish that combines the robust flavors of Argentine morcilla sausage with creamy cheese, smoky seasoning, and a zesty pickled onion relish, all packed into a crispy quesadilla.
Preparation
Get these tasks done before you start cooking.
Marinating the Onions
- 1
Combine ingredients
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar dissolves.
- 2
Add onions
Remove from heat, add onion slices, stir to coat, and let sit for at least 30 minutes.
- 3
Drain onions
Drain onions, and set aside.
Preparing the Filling
- 1
Cook sausage
Cook diced morcilla sausage in a skillet over medium heat until lightly crisped.
- 2
Mix filling
Remove from heat, mix in smoked paprika, mozzarella, and smoked cheddar cheese.
Tip: For extra spice, add a pinch of crushed red pepper to the filling.
- 3
Portion filling
Divide filling equally between tortillas.
Tip: Ensure the onions are fully pickled and drained before adding them to the quesadillas.
How to Make Smoky Argentine Morcilla Quesadilla with Pickled Onion Relish
Total time: 1 h 33 min · Yields 4 servings
- 1
Assemble Quesadillas
Lay out tortillas, spread filling evenly, and fold in half.
- 2
Fry Quesadillas
Heat olive oil in a frying pan over medium heat, cook quesadillas until golden brown on each side.
- 3
Serve Relish
Serve with pickled onion relish on the side.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be refrigerated for up to 2 days and reheated in a skillet for best results.
Can I make this ahead?
The filling can be prepared a day in advance, but it’s best to assemble and cook the quesadillas fresh.
What can I use instead of morcilla sausage?
If you can't find morcilla, chorizo or a spiced vegetarian sausage are great substitutes.
Can I use corn tortillas instead?
Yes, corn tortillas will work, but they might be smaller, so you'll need more of them.
How can I make it less spicy?
Omit the smoked paprika and use mild cheeses to tone down the spice level.
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