Poblano, Cheese + Chorizo Quesadillas

Serves 4 | Prep Time: 20 minutes | Cook Time: 10-15 minutes

Quesadillas are typically overdone monstrosities; especially in restaurants. These are much simpler and even more delicious. Serve with this no cook salsa verde.

Ingredients

2 pounds Mexican chorizo, casings removed
1 tablespoon olive oil + more
1 white onions, thinly sliced
4 poblano chiles, seeds removed and thinly sliced
Kosher salt
12 6-8 inch tortillas (flour, corn/flour, cassava or quinoa)
To serve: salsa verde cruda aka raw salsa verde

For the salsa verde cruda

1 pound tomatillos, husked, rinsed and quartered
2 tablespoons coarsely chopped white onion
1 cup coarsely chopped cilantro, stems included
1-2 serrano or jalapeño chiles
Kosher salt to taste

Chef Tips

There are lots of viable alternatives to flour/corn tortillas now a days. Select from almond flour, cassava or even quinoa tortillas. You get to choose what’s best for you.

Preparation

Step 1

Heat a large skilled or Dutch oven over medium heat. Add some olive olive and the chorizo and cook for 5 to 6 minutes, breaking the meat apart with a wooden spoon. Cook until browned. Place into a bowl and set aside.

Return the pan to medium heat and add some more olive oil. Stir in the onion and poblano peppers and sauté until tender; about 12-15 minutes. Season with salt.

Step 2

Preheat a cast iron pan or griddle over medium heat for about 5 minutes. Place one tortilla on a cutting board. Top each half with 1/4 cup of grated cheese, followed by a good spoonful of chorizo, and the poblano and onion mixture. Top with some more cheese. Depending on the size of your pan you’ll have to make them as you go to accommodate the space.

Drizzle with a touch of olive oil and cook on one side until golden brown. Repeat on the other side.

Step 3 (for the salsa verde cruda)

Place all the ingredients in a food processor and pulse to a chunky puree. Season with salt. Keep refrigerated for up to 4-5 days.