SPICY CHORIZO QUESADILLA WITH SCALLIONS
This hearty spicy quesadilla makes a quick lunch or dinner!
SERVINGS: Makes 2 Quesadillas (Serves 4 people)
INGREDIENTS:
1/2 lb of raw mexican chorizo (often comes in a tube)
4 large tortillas
8 oz block of Monterey Jack cheese (shredded by hand)
2-3 scallions chopped
4 T Salted butter
Garnishes:
Sour Cream
Cilantro
Chopped avocado
INSTRUCTIONS
- Cook chorizo in pan on high heat while breaking it up into small chunks. Remove from pan and set aside in a bowl
- Wipe out pan and return to medium heat
- Add 1 T of butter and let melt
- Add one Tortilla to pan, then cover evenly with a quarter of the shredded cheese in a thin layer, half the cooked chorizo, half of scallions, and another quarter of the shredded cheese. Don't spread cheese and chorizo right up to the edge of the tortilla.
- Top with another tortilla
- Spread 1 T butter on top of tortilla
- Continue to heat the quesadilla for 3-5 minutes until bottom is golden brown then flip carefully and cook other side until golden as well (another 2-4 minutes).
- Remove from pan and cut into wedges.
- Repeat for remaining tortillas and other half of cheese, chorizo and scallions.
- Serve with garnishes.
NOTES: Can be made low carb by using Joseph’s Flax Wraps or Keto by using Crepini Egg/Cauliflower Wraps.
