Chorizo Quesadillas (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
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:
1. 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.
2. For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.
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