Southwestern Chorizo Quesadillas
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.
Steps
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.
Ingredients
flour tortillas, monterey jack pepper cheese, chorizo sausage, scallions, plum tomatoes, jalapeno, white onion, fresh cilantro, coarse salt