Closeup of finished quesadilla on a green plate.

Fast-off-the-Grill Chorizo Quesadillas

Name: Fast-off-the-Grill Chorizo Quesadillas Recipe
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Pork
Ingredients: 3/4 lb Bulk Pork Chorizo; 5 (10-inch) Flour Tortillas; 1 can (16 oz) Black Bean Refried Beans; 1/2 lb Colby Cheese, grated; 1 cup Loosely Packed Fresh Cilantro Leaves; Olive Oil, for brushing; 1-1/2 cup Store-bought Tomatillo Salsa; Additional Items:; Medium Skillet; Pizza Cutter

Recipe courtesy of The National Pork Board

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Bulk Pork Chorizo
10-inch Flour Tortillas
Black Bean Refried Beans
Colby Cheese, grated
Loosely Packed Fresh Cilantro Leaves
Store-bought Tomatillo Salsa
Olive Oil, for brushing

Additional Items:

• Medium Skillet
• Pizza Cutter

Directions:

Heat a medium skillet over medium-high heat.
Use a spatula to crumble the chorizo as you place it in the pan.
Sauté 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 don't dry out, and set aside at room temperature.)
Preheat grill to medium-high.
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.