Some like it hot. If you are among the “bring on the heat” crowd, these quesadillas should do the trick. First, you’ve got good chorizo at the heart of the filling. Then you’ve got a spicy sauce that packs a mean Jalapeno punch. I mean – wow!
Let’s talk about the chorizo for a minute. I know you’ve heard this before, but I cannot stress it enough. Quality is the key when it comes to chorizo. DO NOT – I mean DO NOT use the stuff from the grocery store that comes in a plastic tube. It’s nothing more that seasoned ground fat. You will end up with a skillet of bright orange grease, wondering where the meat went. Go to a good Mexican or Latino market, visit their meat counter and get some fresh chorizo. Or, if you are feeling ambitious, make your own. There’s a Three-Day recipe and an Overnight recipe that I have used. When making the Three-Day recipe, I like to double or even triple the recipe, freezing what I don’t use for later. I break it up in little one-pound packages. The Three-Day recipe will give you about 2 pounds of sausage, enough for this recipe and maybe Chorizo con Huevos for breakfast. As for the overnight method, I don’t mind investing one night for a single use. Even then, chorizo for breakfast isn’t out of the realm of possibilities. Whatever works for you is the right way to go, providing quality remain at the heart of your decision.
Now on to the spicy sauce. This is killer hot. It’s great for the Quesadillas, or to use with burritos. You could even slather the sauce on your burgers for some Mexican heat. I recommend adding the Jalapeno juice one teaspoon at a time with a quick taste between additions to check the heat index. Personally, we like to sizzle. Remember as you add and sample that there’s still the heat of the cayenne pepper yet to come. You can always add more juice or pepper at the end if you need more heat, but you cannot take it away.
Spicy Chorizo Quesadillas
1/2 Cup Mayonnaise
2 Teaspoons minced Jalapenos
3/4 Teaspoon Sugar
1 Teaspoon Cumin
1/2 Teaspoon Paprika
Pinch or 2 Cayenne Pepper
Pinch or 2 Garlic Powder
Dash of Salt
3 Teaspoons Jalapeno Juice, from jalapeno jar (or more)
To Make the Sauce
Place the mayonnaise in a small mixing bowl. Finely mince the jalapeno peppers and add to the mayonnaise. Whisk in the sugar, cumin, and paprika. Add jalapeno juice a little at a time, sampling as you go. Give the sauce one final taste, then season with a pinch or two of cayenne pepper, garlic powder and a dash of salt. Whisk to blend. Cover and refrigerate until ready to use.
1 lb Chorizo Sausage
2 Tablespoons Olive Oil
1 Tablespoon Taco Seasoning
1/8 Cup Water
4 Flour Tortillas
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Monterey Jack Cheese
To Make the Quesadillas
Heat oven to warm, about 275-degrees. Place a wire rack on a rimmed baking sheet, keep warm in oven.
Cook chorizo in a cast-iron skillet, breaking into small pieces as it browns. Sprinkle with taco seasoning and drain well. Return to skillet, cover to keep warm.
Mix together Cheddar and Monterey Jack cheeses. Set aside.
Heat a flat-bottom skillet or griddle over medium-high heat. Spray lightly with cooking spray. Place 1 tortilla on hot griddle. Warm until soft, about a minute or two per side. Once warmed, lay tortilla on a flat surface. Spread about a quarter of the chorizo meat on half of one tortilla. Sprinkle about a quarter of the cheese mixture over the chorizo meat. Spread about a quarter of the sauce on the other half of the tortilla. Fold spread smeared half over the meat filled half. Place on the griddle and cook about 2 or 3 minutes, until golden. Flip and continue to grill until golden. Move to the oven to keep warm.
Repeat with remaining tortillas, cheese and chorizo. Once all the quesadillas are made, cut in half to create two triangles.
Serve with refried beans on the side and enjoy.