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15 ounces uncooked Mexican chorizo
1 cup shredded Cheddar
1 cup shredded fontina
1 cup shredded mozzarella
1 cup shredded pepper Jack
Four 6-inch flour tortillas
2 tablespoons chopped fresh cilantro
Pickled jalapenos, for topping
This is a great recipe for using up the ends of different cheeses you might have in your fridge.