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Beef & Chorizo Quesadilla

While prepping the Beef & Chorizo Taco Mix and somewhere before the Mission Style Burritos I had to grab a quick lunch. Since I had seasoned meat, tortillas and all the fixins’ floating around I tossed together a quick quesadilla.

Co-jack cheese, one big tortilla, some reserved taco meat, and some chicken fat – you could use any oil.
Grate a loosely packed cup of co-jack cheese. Colby-Jack is my go-to for cheese, the colby gives a nice sharp tang, the jack is creamy and melty.
Lightly brush the tortilla with chicken fat, or other oil.
Flip oil side down heat on medium-low. Sprinkle half the cheese. This will be a folded quesadilla rather than stacked. If it looks a bit skimpy on the cheese remember it will be doubled by folding. Folding also keeps more of the good stuff inside.
Top the cheese with the beef & chorizo mixture, then the rest of the cheese.
Some pickled jalapenos – if desired, and fold. Flip a couple times as the cheese melts to get even distribution.
Golden gooey goodness!
Mix jarred salsa with full fat yogurt to make both a dipping sauce and a salad dressing.
Cut the folded quesadilla into three wedges, that leaves two along the folded side so less fallout.
Wanna bite?

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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