Southwestern Chorizo Quesadillas

Name: Southwestern Chorizo Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

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."

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photo by StrongChef

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

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.
For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.