SOUTHWESTERN CHORIZO QUESADILLAS

Southwestern Chorizo Quesadillas image

posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use.

Provided by JanetB-KY

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

4 large flour tortillas
2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
1/2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
2 scallions, chopped (green onions)
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
1/4 cup finely chopped fresh cilantro
coarse salt

Steps:

Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
Cut quesadillas into 4 wedges and top with salsa.
For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.

Nutrition Facts : Calories 843.8, Fat 47.8, SaturatedFat 21.1, Cholesterol 100.2, Sodium 1732.7, Carbohydrate 64.4, Fiber 4.7, Sugar 4.8, Protein 37.7

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