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Mushroom and Chorizo Quesadillas




Source of Recipe


Internet


List of Ingredients




2 Tbs (30 ml) olive oil
5 scallions (spring onions), green and white parts, chopped
1/2 lb (225 g) cremini or white mushrooms, finely chopped
Salt and freshly ground pepper to taste
1/2 lb (225 g) chorizo, casing removed
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped, or to taste
6 10-inch (25 cm) flour tortillas
1 1/2 cups (375 ml) grated Monterey Jack cheese
1/2 cup (125 ml) chopped cilantro (coriander leaves)


Recipe



Heat the oil in a skillet over moderate heat and saute the scallions, mushrooms, salt, and pepper until the mushrooms are tender and the mixture is dry, about 5 minutes. Transfer to a mixing bowl. In the same skillet, cook the chorizo, garlic, and jalapeno until the chorizo is browned, about 5 minutes. Combine with the mushroom mixture and divide among three of the tortillas, spreading it to within about 1 inch (2 cm) of the edges. Top with the grated cheese and cilantro, followed by the remaining tortillas. Using a large spatula, transfer to a hot grill and grill over hot coals until the tortillas have grill marks and the cheese has melted, about 1 minute per side. Cut into wedges and serve immediately. Serves 6 to 8.