Polidori Chorizo Quesadillas

Polidori Chorizo Quesadillas are a flavor-packed twist on a classic Mexican dish. These quesadillas feature spicy and savory Polidori Chorizo paired with gooey melted cheese, all enclosed in crispy tortillas for a delicious and satisfying meal or snack.

Made with:
Chorizo

10 15 25

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Ingredients:

3/4 lb. Polidori Chorizo
1 Red onion chopped
4 Radishes (optional) thinly sliced
1/2 cup Fresh cilantro chopped
2 tbsp Lime juice
4 Raquelita's flour tortillas
1 1/2 cups Colby Jack cheese grated

Directions:

In skillet, brown chorizo with onion over medium, stirring until crumbled, 6 minutes.
In bowl, toss radishes, cilantro and lime juice.
Divide chorizo among tortillas.
Top with cheese; fold in half.
In large skillet, working in batches, cook until cheese melts, approximately 2 minutes per sid
Cut into wedges and top with radish salsa and enjoy!

Where to buy

Buy Polidori online

Print this recipe

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Polidori Meatball Mummies

Pillsbury

Polidori Meatball Mummies are a fun and spooky twist on classic meatballs. These creative Halloween treats wrap Polidori meatballs in pastry strips to resemble mummies and make a deliciously eerie addition to your festive celebrations.

Made with:
Meatballs

15 15 30

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Ingredients:

20 Polidori meatballs
1 can Pillsbury crescent roll dough
1 egg beaten
40 candy googly eyes
sesame seeds for garnish
1 jar marinara sauce

Directions:

Heat oven to 375°F. Line the work surface with cooking parchment paper. On a parchment-lined surface, unroll dough (if using crescent roll dough, press perforations to seal); cut into four rectangles.
With a knife or pizza cutter, cut each rectangle lengthwise into ten strips, making 40 pieces of dough.
Wrap two strips of dough around each meatball to look like "bandages," stretching the dough slightly to cover the meatballs.
Separate "bandages" near one end to show the meatball "face." On an ungreased large cookie sheet, place wrapped meatballs.
Brush with beaten egg wash and sprinkle with sesame seeds.
Bake 13 to 17 minutes or until dough is light golden brown and meatballs are hot. Top with googly eyes and marinara sauce "blood." Serve with warm marinara sauce.

Where to buy

Buy Polidori online

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Polidori Sausage Denver Colorado Chorizo Pockets

Polidori Chorizo and Goat Cheese Pockets

Colleen Ferreira – @thehappeningkitchen

Polidori Chorizo and Goat Cheese Pockets are a delightful fusion of spicy chorizo and creamy goat cheese enclosed in a flaky pastry shell. These savory hand pies offer a burst of flavors, making them a scrumptious appetizer or snack for any occasion.

Made with:
Chorizo

15 45 1

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Scale this recipe:

Ingredients:

1 lb. Polidori Chorizo
1 cup Goat cheese crumbles
1 cup Leafy greens (mustard greens for kale work best) chopped
1 cup White potato diced and cooked
2/3 cup Green onions chopped
2 tbsp Fresh cilantro chopped
1 whole egg (optional)
2 Pre-made pie crusts

Directions:

Preheat oven to 400 degrees. Take pre-made crusts out of refrigerator.
Cook the chorizo in a pan over medium heat. When chorizo is almost done, add in the leafy greens and cook them down with the chorizo. Once chorizo is cooked, transfer it to a big bowl to cool down. When the chorizo is room temperature, add the potato, green onions, cilantro, and goat cheese. Mix in the egg if you are using it. Set the chorizo mixture to the side.
Unroll the pie crust on a floured surface and use a circle cookie cutter to cut out your pockets. My circle cookie cutter has a 3-inch diameter. Roll out each circle an extra half inch and place about a tablespoon of the chorizo mixture in the center of the cut out. Fold the pie crust over the mixture to create a half moon and press the edges together to seal the pocket.
Put the filled pockets on a greased cookie sheet. Bake for about 20 minutes until the pockets are golden brown. This recipe yields about 25-30 pockets.

Where to buy

Buy Polidori online

Print this recipe

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Category: Appetizers

Polidori Chorizo Quesadillas

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