BBQ Pork Chorizo Quesadillas
WHAT YOU NEED
- ½ tablespoon canola oil
- ¼ red onion, minced
- 2 jalapenos, de-seeded
- 2 - 9oz. packages Cacique® Ranchero® Pork Chorizo
- 2 tablespoons of BBQ sauce (homemade or store-bought)
- ¼ cup of freshly shredded Cacique® Oaxaca cheese
- Flour tortillas
- Cilantro, to garnish
- Cacique® Jalapeno sour cream, to top
- Diced tomatoes
HOW TO MAKE IT
- In a skillet, heat the canola oil over medium-high heat. Saute red onion until translucent. Add in diced jalapeno and saute for 1 minute. Transfer to a separate bowl.
- In the same skillet, add the Cacique Ranchero Pork Chorizo and cook, breaking up with a wooden spoon, until cooked through.
- Remove the cooked chorizo from the heat and add the sauteed onions and jalapeno and the BBQ sauce and mix until all the meat and vegetables are lightly coated in the sauce.
- Assemble your quesadillas by adding the BBQ Pork Chorizo to a flour tortilla in a layer, adding freshly shredded Cacique® Oaxaca cheese, and topping with diced tomatoes, onions, and cilantro.
- If you like your quesadillas toasted, brush a clean pan with canola oil and heat over medium. Place your folded quesadilla onto the heated pan and toast to your preference. For extra flavor, drizzle with or dip into Cacique® Jalapeno Sour Cream.
