Ingredients for Southwestern Chorizo Quesadillas
- Flour Tortillas
- Monterey Jack Pepper Cheese
- Chorizo Sausage
- Scallions
- Plum Tomatoes
- Jalapeno
- White Onion
- Fresh Cilantro
- Coarse Salt
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How to Make Southwestern Chorizo Quesadillas
- Preheat a large nonstick skillet or griddle pan over medium-high heat.
- Heat 1 tablespoon of oil in the skillet.
- Place one flour tortilla in the hot skillet and cook for 20-30 seconds per side, until lightly browned and pliable.
- Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla.
- Top with 1/2 cup cooked chorizo, crumbled (about 1/4 lb raw chorizo cooked according to package instructions), and 1/4 cup chopped scallions.
- Fold the tortilla in half, pressing gently to seal.
- Cook for 1-2 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy, pressing gently with a spatula.
- Remove from skillet and let cool slightly.
- Cut quesadilla into 4 wedges.
- Serve immediately with your favorite salsa (recipe below).
- **For the Salsa:**
- Combine 1 cup diced tomatoes, 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, and 1/2 teaspoon salt in a small bowl. Mix well and serve over quesadillas.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
19g
Fat
105g
Carbs
21g
