Chorizo Quesadillas

Sometimes, you just can’t get enough cheese. Unfortunately, this is the state I’m in more often than not – but I’m not ashamed. I embrace my love of cheese! And this recipe allows for some cheese indulgence while also incorporating delicious chorizo and plenty of veggies. 

Enjoy it with the Four Vines Zinfandel.

Chorizo Quesadillas

6 – 8 corn tortillas
1/3 lb. pork chorizo
1 medium yellow onion, sliced lengthwise
2 cans green chilies
2 cans black olives
2 – 3 fresh Roma tomatoes, chopped
1 – 1 ½ cups Monterey jack and cheddar cheese (or any Mexican cheese mix), shredded
salt and pepper

Preheat a cast iron griddle or skillet on the stovetop. In a separate pan, cook the chorizo over medium high heat until cooked through. Remove the chorizo from the pan, and sauté the onion for 8 – 10 minutes over medium heat, stirring constantly. The onions will take on a smoky brown color from the chorizo. Add the green chilies and the black olives to heat through. It’s your decision if you want to cook the tomatoes – I prefer them fresh, but if you want them slightly cooked, add them now and sauté for another minute or so. Add the chorizo back to the pan, and turn the heat on low.

Heat the tortillas on the griddle, and begin building your quesadilla. Add a generous amount of cheese to one tortilla, then top with the chorizo-veggie mixture. Add a touch of cheese on top, a bit of salt and pepper, then sandwich the other quesadilla onto the cheese. Flip once to ensure all of the cheese is melted, then remove the quesadilla from the skillet, and cover with foil to keep it warm while you build the rest of the quesadillas. 

If you end up with extra toppings, make nachos with the leftovers!

Serves 2 (2 corn quesadillas each)