Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 pound bulk pork chorizo
- 5 (10-inch) flour tortillas
- 1 can (16 ounces) black bean refried beans
- 1/2 pound colby cheese grated
- 1 cup loosely packed fresh cilantro leaves
- 11 /2cups store-bought tomatillo salsa (see Cooks Note)
Preparation
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saut the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate.
Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about
1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they dont dry out, and
set aside at room temperature.)
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.
Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide
and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side.
Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa.
