Tag Archives: Chorizo

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 6 tortillas, 20 cm (8 inches) diameter
  • 1 ½ cups grated Cheddar or any other sharp cheese
  • ½ cup Sour Cream
  • 1 medium-sized Avocado, mashed
  • 2 Spring Onions, chopped, including some of the green portion
  • 1 large Tomato, chopped
  • ¼ cup fresh Coriander
  • 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional)
  • Salt and freshly ground Black Pepper
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼  tsp Paprika
  • Optional Extras: Cooked Chicken, Chorizo, Corn

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.

Recipe Compliments of Cobb UK

Photo Compliments of Olive

Fresh Seafood Salad Pot on Cobb Cooker

Serves 6

Ingredients:

  • 1 pack of Asparagus
  • 12 Prawns, cleaned
  • 1 pack of Baby Calamari
  • 2 cloves Garlic, sliced
  • 1 Lemon
  • 1 pack of Mixed Salad Leaves
  • 1 punnet baby Tomatoes, sliced in half
  • 1/2 Chorizo Sausage, sliced
  • Cajun Spice
  • Olive Oil
  • Salt
  • Pepper

Directions:

  1. Light a cobblestone and wait a few minutes until it has turned grey.
  2. Place the griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.
  3. Toss the prawns and calamari in the Cajun spices (in separate bowls).
  4. Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.
  5. Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.
  6. Remove the griddle and add the Deep Frying Dish and close the dome lid to let it heat up for 5-10 minutes.
  7. Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.
  8. Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.
  9. Season with salt and pepper and serve right away in the pan.

Recipe Compliments of Cobb Global