Chorizo Quesadillas
(from jnadesigns’s recipe box)
From Kathleen’s Art Cafe, Dallas
This recipe was featured in Texas Monthly, State Fare, October 1992
Source: Tx Monthly newsletter
Ingredients
- 1 1⁄2–2 pounds chorizo
- 6 tablespoons chopped tomato
- 6 teaspoons chopped scallions
- 12 eggs (2 per person), beaten
- 6 8-inch flour tortillas
- 3 cups grated cheddar cheese
- 4 tablespoons olive oil
Directions
-
Cook chorizo in skillet over medium heat. Drain fat, add tomato and scallions, and scramble in eggs. Place egg mixture in tortillas, sprinkle with cheese, fold in half, and sauté in oil until golden brown. Cut in wedges.