Crispy Chorizo Quesadillas

These are fast, easy, versatile, and very tasty. Nice with toppings of guacamole, lettuce, salsa, olives, and/or sour cream. Serve with the jicama salad above or sliced fresh mango. You can replace sausage with cooked shredded chicken, beef, or pork. *For vegetarian, replace sausage with black beans and roasted sweet potato cubes. – serves 4-6.

• 1 lb. cooked chorizo sausage, this is the kind that looks like ground beef – sauté in a pan over medium heat until cooked through
• 3 -4 scallions, thinly sliced
• 12 oz freshly grated cheddar, queso fresco, or pepper jack cheese
• Fresh cilantro, chopped
• 12 flour or corn tortillas, get the smaller size, the big ones are harder to flip.
• Olive or avocado oil or butter

Mix cooked chorizo with grated cheese. Spread 6 tortillas with the mixture and top with scallions and cilantro. Keep filling away from the edges of the tortilla. Top with remaining tortillas. Press down. Heat oil or butter in a skillet; add quesadillas one at a time, carefully turning them over when browned on one side. Keep them warm in the oven while you cook the rest. Cut in half and serve warm with toppings.

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Crispy Chorizo Quesadillas

These are fast, easy, versatile, and very tasty. Nice with toppings of guacamole, lettuce, salsa, olives, and/or sour cream. Serve with the jicama salad or sliced fresh mango. You can replace the sausage with cooked shredded chicken, beef, or pork. *For vegetarians, replace the sausage with black beans and roasted sweet potato cubes.

Servings 4 people

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 1 lb. cooked chorizo sausage this is the kind that looks like ground beef – sauté in a pan over medium heat until cooked through
• 3 -4 scallions thinly sliced
• 12 oz freshly grated cheddar queso fresco, or pepper jack cheese
• Fresh cilantro chopped
• 12 flour or corn tortillas get the smaller size, the big ones are harder to flip.
• Olive or avocado oil or butter

Instructions

1. Mix cooked chorizo with grated cheese. Spread 6 tortillas with the mixture and top with scallions and cilantro. Keep filling away from the edges of the tortilla. Top with remaining tortillas. Press down. Heat oil or butter in a skillet; add quesadillas one at a time, carefully turning them over when browned on one side. Keep them warm in the oven while you cook the rest. Cut in half and serve warm with toppings.