Quesadilla with Mexican Chorizo
A quesadilla is a toasted tortilla with melted cheese inside, but you can put practically anything in a quesadilla. Here is one of our favorites with two types of cheese, red onion, cilantro and Silva Mexican Chorizo.
Prep time: 10 minutes
Cooking time: 10 minutes
|7 1/2||ounces||Silva Mexican Chorizo|
|1/2||cup||red onion, medium diced|
|1 1/4||cups||Monterey jack cheese, shredded|
|1 1/4||cups||Oaxaca cheese, shredded|
- Heat the chorizo, breaking it up with a spoon, in a large saucepan over medium heat until it is thoroughly cooked. Remove the chorizo with a slotted spoon to drain, and set aside.
- Add the onion to the saucepan and allow the onions to cook slightly, but not brown. Add the cilantro and allow it to cook until wilted. Remove the onion mixture and set it aside.
- Spread a very thin layer of butter on one side of each tortilla. Place a tortilla, butter side down, into a large, clean sauté pan over medium heat. Sprinkle 1/4 cup of Monterey jack cheese, onion mixture, 1/5 of the Chorizo, then 1/4 cup of Oaxaca cheese, and top with another tortilla, butter side up.
- Allow the quesadilla to cook until the underside of the bottom tortilla is golden brown and the cheese has started to melt. Use a wide spatula to carefully flip the quesadilla over and cook until the second tortilla is crisp and golden brown and the cheese is completely melted.
- Cut the quesadilla into wedges and serve with sour cream, guacamole, and pico de gallo.