Servings
4
Prep Time
15 Min
Cook Time
12 MIN
Ingredients
| 2 | Roma tomatoes, chopped |
| ¼ | medium red onion, chopped |
| 1 | jalapeño, seeds removed, chopped |
| 1 tbsp. | chopped cilantro |
| ½ | lime, juiced |
| 12 oz. | bulk chorizo sausage |
| 8 | 8-inch flour tortillas |
| 24 slices | Borden® Pepper Jack Melts |
| ¾ cup | shredded lettuce |
| ¼ cup | sour cream |
Steps
| 1 |
PREHEAT
the oven to 180°F.
|
| 2 |
COMBINE
tomatoes, onion, jalapeño, cilantro and lime juice in a small bowl to make the pico de gallo. Set aside.
|
| 3 |
HEAT
a medium skillet over medium-high heat until hot. Add the chorizo and cook, breaking up the chorizo, until it has browned, about 10 minutes. Transfer the chorizo to a strainer placed over a bowl to drain off any fat; set aside.
|
| 4 |
PLACE
skillet over medium heat and put 1 tortilla in the center. Top tortilla with 3 slices of cheese, ¼ of the drained chorizo and another 3 more pieces of cheese. Top with a tortilla.
|
| 5 |
COOK
for 2 minutes or until the bottom tortilla is lightly browned. Using a large spatula, flip the tortilla and cook for about 1 minute on the other side. Transfer the cooked quesadilla to a plate and place in the warming oven. Repeat with the remaining quesadillas.
|
| 6 |
CUT
each quesadilla into 4 wedges. Top with shredded lettuce, pico de gallo, and sour cream.
|
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