Ingredients
- 12 ounce fresh mexican-style chorizo, casings removed
- 4 ounce large, fresh hatch, anaheim or poblano chilies (about 10 ounces total}, seeded and cut lengthwise into long thin strips
- 2 1/4 cup shredded monterey jack cheese (about 11 ounces)
- 2 cup crumbled queso fresco (about 8 ounces)
Preparation
Baking Directions:
Heat a large, heavy skillet over medium-high heat.
Add 1 tablespoon of the canola oil, then add the chorizo and cook, breaking it up into bite-size pieces with a wooden spoon, for about 8 minutes, or until lightly browned.
Using a slotted spoon, transfer the chorizo to a bowl; set aside.
Pour out all but 1 tablespoon of the fat from the skillet, or add canola oil if needed.
Add the chilies to the skillet, season with salt, and cook, stirring occasionally, for about 10 minutes, or until crisp-tender and slightly charred.
Remove from the heat.
Meanwhile, heat a griddle or large skillet over medium-low heat.
In a medium bowl, mix the Jack cheese and queso fresco together.
Brush one side of each tortilla with canola oil.
Turn the tortillas oil side down on the work surface.
For each quesadilla, sprinkle a heaping 1/2 cup of the cheese mixture over the bottom half of a tortilla and top with one-fourth each of the chorizo and chilies, then another heaping 1/2 cup of the cheese mixture.
Fold the top half of the tortilla over the filling and press lightly to compact.
Working in batches, place the quesadillas on the griddle and cook, turning halfway through cooking, for a total of about 6 minutes, or until golden brown and the cheese is melted.
Transfer to a cutting board, cut into wedges and serve hot.
