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1
Roast the jalapenos over the flame on your oven (or under the broiler) until the skin is blackened, but the peppers arent burned.
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2
Transfer them to a sealable container or a Ziploc bag and let rest for about 15 minutes.
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3
Next, slice the Chorizo, then chop the onions into thin strips.
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4
In a heavy skillet, cook the sausage, onions, cumin in the tbls of oil over medium heat until onions are translucent, about 3-4 minutes.
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5
Grate the cheese and mix thoroughly, then put in a covered container and keep in the refrigerator so as it doesnt get gummy
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6
Remove the jalapenos from the container, peel the skin off with your fingers, keep a bowl of water handy for rinsing the blackened skin from your fingers.
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7
DO skin the peppers under running water as this washes the tasty oils and the roasted flavor from the pepper.
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8
Slice into thin strips and set aside.
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9
Assemble the quesadillas by laying out 4 tortillas and coat with 2 tbls of the red chili sauce (another recipe).
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10
Spread the chorizo sausage evenly over the tortillas followed by the cheese and the jalapeno strips.
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11
Sprinkle with 1/2 tbls chopped cilantro per tortilla.
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12
In the heavy skillet, drizzle a small amount of oil then warm over medium heat until hot.
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13
Transfer the quesadilla to the skillet and place another tortilla on top of it, very lightly brushing it with vegetable oil.
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14
Cook until golden brown, about 3-4 minutes.
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15
Carefully flip the quesadilla, (I like to place a large plate on top of the quesadilla and then quickly invert the skillet...careful!).
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16
Repeat with each until finished.
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17
Serve with your favorite salsa, sour cream or just as they are.
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18
Enjoy!!
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19
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