Here is a delicious and easy recipe for Chorizo Quesadillas.
Chorizo Quesadillas: Brought to you by Weber
6 ounces fresh chorizo sausages, casings removed
6 flour tortillas (8 inches)
2-1/4 cups coarsely grated jalapeño cheese or pepper jack cheese
3 scallions (white and light green parts only), very thinly sliced
1/4 teaspoon black ground pepper
2/3 cup crumbled queso fresco cheese
1 tablespoon finely chopped fresh cilantro leaves.
- Prepare the grill for direct and indirect cooking over low heat (250° to 350°F).
- In a small skillet over medium heat, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.
- Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tablespoons of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, scallions, and another 3 tablespoons jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.
- Brush the cooking grates clean. Grill the quesadillas over direct low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco cheese, and cilantro.