Chorizo Quesadillas

Recipe courtesy Rachael Ray

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped

Salsa:
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
A handful cilantro, finely chopped
Coarse salt

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 ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Medium




Episode #: TM1B13