| 1/2 pound ready-to-eat chorizo sausage or pepperoni
Eight 6-inch flour tortillas
1/2 pound Monterey Jack cheese, shredded (2 cups)
One 11-ounce jar mild salsa
Half an 8-ounce container sour cream
Thinly slice chorizo or pepperoni. In nonstick 12-inch skillet over medium-high heat, cook chorizo or pepperoni slices 5 minutes or until browned; remove to small bowl. Wash and wipe skillet dry.
On top of 4 tortillas, sprinkle 1 cup shredded Monterey Jack cheese. Arrange chorizo slices on top of cheese. Sprinkle tortillas with remaining cheese; top each with another flour tortilla to make 4 quesadillas in all.
In same 12-inch skillet over medium-high heat, heat quesadillas, 2 at a time, 3 to 5 minutes, until golden brown and cheese melts, turning quesadillas once. With pancake turner, remove quesadillas to 4 warm plates; keep warm.
To serve, cut each quesadilla into 3 wedges. Serve with salsa and sour cream. |
