Ingredients

The following ingredients have 4 Servings
  • About 3 tablespoons canola oil
  • divided
  • 12 ounces fresh Mexican-style chorizo
  • casings removed
  • 4 large fresh Hatch*
  • Anaheim or poblano chilies (about 10 ounces total)
  • seeded and cut lengthwise into long thin strips
  • Kosher salt
  • 2 1/4 cups (about 11 ounces) shredded Monterey Jack cheese
  • 2 cups (about 8 ounces) crumbled queso fresco
  • Four 9-inch flour or whole wheat tortillas

Instruction

  • 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 into a bowl; set aside
  • Pour out all but one tablespoon of the fat from the skillet, or add more 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 lightly 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 then 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 the 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
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