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QUESADILLA - Chorizo Quesadillas
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Chorizo Quesadillas Recipe courtesy Rachael Ray (4 Stars) Ingredients | |
| 4 large (12-inch) | flour tortillas |
| 2 cups | shredded Monterey pepper Jack or smoked Cheddar |
| 1/2 pound | chorizo or andouille, casing removed and finely chopped |
| 2 | scallions, chopped |
| Salsa: | |
| 3 small | plum tomatoes, seeded and chopped |
| 1 | jalapeno, seeded and finely chopped |
| 1 small | white onion, finely chopped |
| Handful cilantro, finely chopped | |
| Coarse salt | |
Directions
Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.
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