Chorizo Quesadillas with Easy Homemade Salsa
- 1 tablespoon olive oil, plus more
- 3 fresh Mexican chorizo sausages, casings removed (about 1 pound)
- Four 10-inch flour tortillas
- 2 cups grated Pepper Jack cheese (about 8 ounces)
- One 15-ounce can black beans, drained and rinsed
- Easy Homemade Salsa, recipe follows
- 1 tablespoon butter
- Sour cream, for serving
- Easy Homemade Salsa:
- 1/2 cup fresh cilantro leaves
- 4 plum tomatoes, cut into quarters, seeds removed
- 1 clove garlic, smashed and peeled
- 1 jalapeno, seeds removed, quartered
- Juice of 1 lime
- 1/4 red onion, cut into chunks
- Kosher salt and freshly ground black pepper
Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.Easy Homemade Salsa:
Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.
Recipe courtesy of Nancy Fuller