Quesadillas are so easy to make, and a great way to use up leftovers too. We had a small amount of pinto beans and corn leftover and a package of chorizo in the freezer. So just add some tortillas, a hot griddle, and you have the makings for a delicious dinner.
- 8 medium flour tortillas
- 2 10-oz. packages Mexican chorizo beef or pork
- 1 cup corn kernels
- 1 cup beans black or pinto
- 1/4 cup fresh green chili, thinly sliced
- 2 Tablespoons chopped cilantro
- 1/3 cup chopped onion
- cilantro and jalapeño for garnish
- 2 to 3 cups shredded extra sharp cheddar
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First thing you need to do is cook chorizo. Cook it on low until the fat is rendered and then there’s just meat in the pan. Drain any excess oil.
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Add the peppers and onions and cook gently.
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Stir in the beans and corn and stir.
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Heat a griddle or heavy skillet and lay two tortillas down.
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Heat for about 2 to 3 minutes so they are slightly brown on one side, then flip it.
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Next, spread the chorizo mixture over both tortillas. Top with the cheese. Make sure that it’s spread evenly over both tortillas.
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Top each one with a second tortilla and cook until the cheese is starting to melt. Once the cheese is starting to melt and all the ingredients are starting to stick together, flip them over to cook the second side.
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Cook for 2 to 3 minutes then check the bottom. You want it to be lightly browned and crisp, not burned.
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Remove from the griddle and set on a cutting board.
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Allow to rest for about two minutes.
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Using a pizza cutter, cut into wedges and serve.
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Garnish with a little fresh jalapeño and chopped cilantro.
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