Homemade Chorizo, Refried Bean and Cheddar Quesadillas

Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4
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Ingredients

1 tablespoon lard

1/4 cup minced onion

3 cloves garlic, minced

1/2 pound ground pork

1 teaspoon ancho chile powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

Pinch ground cinnamon

Pinch ground cloves

Kosher salt

Four 10-inch (burrito size) flour tortillas

2 cups shredded Cheddar

1 cup refried beans

1 jalapeno, chopped (seeds removed for less heat)

2 tablespoons unsalted butter

Guacamole, salsa, chopped scallions and sour cream, for serving

Directions

  1. Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
  2. Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  3. Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  4. Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.