Mushroom and Chorizo Quesadillas
Sautéed cremini mushrooms and crumbled chorizo are the filling for these simple quesadillas with melted Oaxaca, Asadero, Quesillo, or Monterey jack cheese.
- ¼ to ½ pound Salvadorian or Mexican chorizo, removed from casings
- ¼ to 1/2 pound cremini mushrooms, thickly sliced
- 4} fresh corn tortillas
- ½ pound Oaxaca, Asadero, Quesillo, or Monterey jack cheese, cut into cubes or torn into small pieces
- ½ tablespoon oil
1Add the chorizo to a frying pan over medium heat. Cook about 10 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
2Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
3Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
4Fold the tortilla in half and let cook for about 2 minutes.
5Flip and cook another 2 to 3 minutes.
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