C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 13
MUENSTER AND
CHORIZO QUESADILLA
Written by Teresa Finney
Spicy, smoky chorizo marries
nicely with muenster in this tasty
quesadilla. Garnish with tomato
salsa, a dollop of sour cream, or just
eat it straight up.
Serves 4
½ pound chorizo sausage
1 tablespoon unsalted butter
4 12-inch flour tortillas
2 cups grated muenster
Add chorizo to a medium
skillet over medium heat.
Cook 6 minutes, breaking
up sausage with a wooden
spoon. Remove from heat
and drain chorizo on a paper
towel–lined plate.
Melt butter in chorizo skillet.
Add 1 tortilla and cook on
1 side for about 20 seconds.
Sprinkle a quarter muenster
cheese on half of the tortilla.
Add a quarter cooked chorizo
on top of the muenster and
fold tortilla in half using a
metal spatula.
Continue cooking quesadilla
until muenster is fully
melted and tortilla becomes
golden brown, about 3
minutes. Repeat with
remaining tortillas.
Cut each quesadilla into
triangles and serve.
FRENCH ONION
MEATBALLS
Written by Jackie Botto
These chicken meatballs contain all
the flavors of a classic French onion
soup in every bite. They can be
baked and frozen then reheated for
delightful hors d'oeuvres.
Makes 28 meatballs
2 tablespoons unsalted butter
1 yellow onion, diced
1 egg
1 teaspoon kosher salt
1 teaspoon dried thyme
1 pound ground chicken
1 cup grated Comté
½ cup breadcrumbs
Heat oven to 400°F.
Line a baking sheet with
parchment paper.
Place butter and onion in a
heavy-bottomed pan over low
heat. Cook until onions are a
deep caramel color, about 25
minutes, stirring occasionally
so that they don't burn. Set
aside to cool.
Whisk together egg, salt,
and thyme in a large mixing
bowl. Add ground chicken,
Comté, breadcrumbs, and
cooled onions. Using a
rubber spatula or your hands,
combine ingredients just
until they come together. The
mixture will be wet.
Use a tablespoon scoop to
measure meatball size, about
1 ½ inches in diameter. Gently
roll into balls and arrange
on baking sheet. Bake for 15
minutes. Serve hot.
