Chorizo Quesadillas

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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

Handful cilantro, finely chopped

Coarse salt