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