|2||Roma tomatoes, chopped|
|¼||medium red onion, chopped|
|1||jalapeño, seeds removed, chopped|
|1 tbsp.||chopped cilantro|
|12 oz.||bulk chorizo sausage|
|8||8-inch flour tortillas|
|24 slices||Borden® Pepper Jack Melts|
|¾ cup||shredded lettuce|
|¼ cup||sour cream|
PREHEAT the oven to 180°F.
COMBINE tomatoes, onion, jalapeño, cilantro and lime juice in a small bowl to make the pico de gallo. Set aside.
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.
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.
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.
CUT each quesadilla into 4 wedges. Top with shredded lettuce, pico de gallo, and sour cream.