Chorizo and Poblano Quesadillas

These quesadillas are both bursting with flavor AND easy to make! Perfect for busy weeknights, this is a Mexican dish the whole family will love.

Ingreadient

• 1 tablespoon olive oil
• 1 small onion (thinly sliced)
• 1 poblano pepper (cored, seeded, and thinly sliced)
• 1 red bell pepper (cored, seeded, and thinly sliced)
• 1 jalapeno (cored, seeded, and diced)
• 3/4 pound chorizo sausage (raw, ground or links removed)
• 14 corn tortillas
• 2 cups shredded cheese (either a mixture of Monterey Jack and Queso Fresco or all Jack (it won't stick together as well with only Queso Fresco))
• butter (for frying the quesadillas)
• sour cream
• cilantro
• avocado
• lime wedges

Step by step

1. Heat the olive oil in a large skillet over medium heat. Add the onions and peppers and cook until they begin to soften, 3 to 5 minutes.
2. Add in the chorizo and cook while breaking up with a spatula until brown and no longer pink (raw) in the middle.
3. Drain and discard excess fat from the pan and transfer the pepper/sausage mixture to a bowl. Wipe out the pan (can also use a griddle to fry the quesadillas) and put the skillet back over medium heat with a small pat of butter.
4. Place a tortilla on top, sprinkle with a little bit of the cheese mixture, then top with a couple of spoonfuls of the pepper/sausage mixture and more of the cheese. Top with another tortilla and another small pat of butter and fry until the cheese begins to melt and the bottom is golden brown, 2 to 3 minutes. Flip over and cook a few minutes more. Repeat with remaining ingredients.
5. Serve warm topped with sour cream, cilantro, lime wedges, and avocado.