Southwestern Chorizo Quesadillas

Submitted by JanetB-KY

"posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 large flour tortillas
• 2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
• 1⁄2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
• 2 scallions, chopped (green onions)
• 3 small plum tomatoes, seeded and chopped
• 1 jalapeno, seeded and finely chopped
• 1 small white onion, finely chopped
• 1⁄4 cup finely chopped fresh cilantro
• coarse salt

directions

1. Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
2. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
3. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
4. Cut quesadillas into 4 wedges and top with salsa.
5. For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.

Reviews

[StrongChef]

Delicious meal. I opted to grill my quesadillas once they were assembled. One min/side on Med-Med.High heat did the trick. Wonderful.