Sheet Pan Chorizo Jalapeño Quesadilla (Low-Fructose & Gluten-Free)
Servings: 4
Prep Time
30 minutes (includes cooking the chorizo)
Cook Time
25 minutes
Total Time
55 minutes
Ingredients (My Favorite Brands)
2 tablespoons garlic-infused olive oil
1 package of chorizo (I used Denmark Foods pork chorizo, which didn’t list sugar, garlic, or onion as ingredients)
Salt and pepper to taste
2 tablespoons low-FODMAP taco seasoning (I used Foddies)
8 gluten-free tortillas (I used Rudi’s—they are slightly larger and more flexible than corn tortillas)
1 package of Oaxaca cheese, grated
1 jalapeño, grated
2 tablespoons of butter, melted
Toppings: limes, sour cream, avocado, chopped tomato, etc.
Instructions
Preheat the oven to 425° F.
Heat 2 tablespoons garlic-infused olive oil in a skillet. Add the chorizo and sprinkle with salt and pepper to taste. Add the taco seasoning and cook for 7-8 minutes until cooked through. Remove from pan with a slotted spoon and soak up as much grease as possible with paper towels.
In a large bowl, grate the cheese and the jalapeño. If preferred, you can finely dice the jalapeño.
Use half of the melted butter to brush a half-sized sheet pan. Lay out the tortillas so they are overlapping in the middle and hanging off the edge of the sheet pan. I used 6 for this.
Sprinkle with half of the cheese and jalapeño mixture. Evenly spread the chorizo and then top with the other half of the cheese.
Fold the edges of each tortilla over the filling and then top with two additional tortillas. Brush with the remaining butter. Use another sheet pan (or I used a mini muffin pan) to weigh down the torillas.
Bake for 20 minutes. Remove the pan on top and bake for an additional 2-3 minutes.
Let cool for several minutes and then move to a cutting board. Slice using a pizza cutter or large knife and serve with desired toppings.
Fructose Forward
Add a green bell pepper or a chopped tomato to the filling.
Fine with Fructose?
Add sautéed onions or additional peppers as desired.
