Recipe: Chorizo Quesadilla

[ellyssian]

• Fresh Chorizo


• Large Tortillas


• Montery Jack, shredded


• Mild Cheddar, shredded


• Sharp Cheddar, shredded


• Olive Oil


• Basil


• Frontera Tangy Two-Chile Salsa
  

Remove the casing from the chorizo, crumble, and grill until fully cooked. I used a sandwich grill to cook two sides at a time, reduce splatter, and improve drainage (thus fat reduction.)

Prep the tortilla by brushing olive oil onto the bottom, then set on a plate and sprinkle lightly with basil. We only had a tiny bit of the montery jack, so we used some mild cheddar as a substitute. Pile on the cheese in the standard issue 2:1 ratio of sharp:mild/montery.

Add the chorizo immediately prior to cooking, piling it on half the tortilla - I didn't do that on the first one, and it made it harder to fold, and was also less pleasing to eat.

Preheat a non-stick fry pan on medium heat. Cook open-faced until the cheese melts, then fold the tortilla in half, pressing down a little. If any cheese leaks out, give it a second to crisp, then flip and repeat.

Serve with salsa on the side.