Spinach, Mushroom and Chorizo Quesadillas
WHAT YOU NEED
- 8 6-inch flour tortillas
- 2 tbsp butter, melted
- 9 oz Cacique® pork chorizo
- 2 cups chopped portobello mushrooms
- 2 cups fresh spinach
- 1 cup Cacique® Queso Quesadilla shredded cheese
- 1/4 cup crumbled Cacique® Cotija cheese
- 4 lime wedges (optional, for garnishing)
- Fresh cilantro (optional, for garnishing)
- 8 cherry tomatoes, cut in half (optional, for garnishing)
- Cacique® Cilantro Lime Sour Cream
HOW TO MAKE IT
- Heat a cast iron skillet over medium-high heat. Add the chorizo; cook for 5 minutes, stirring frequently to break up the meat. Add the mushrooms. Cook for 4-5 more minutes, until they release some liquid and it has almost evaporated. The mushrooms should absorb the seasoning from the chorizo. Chorizo should be fully cooked and reach an internal temperature of 160F.
- Brush an 8-inch cast iron skillet with melted butter. Heat over medium heat.
- Add one tortilla. Spread 2 tbsp shredded Queso Quesadilla cheese on the bottom. Add 1/4 of the cooked chorizo and mushrooms. Top with 1/2 cup of fresh spinach. Top with 2 more tablespoons of shredded Queso Quesadilla cheese. Add a second tortilla on top. Brush with butter.
- Carefully flip the quesadilla. Cook for 2 more minutes, until browned. Remove from the skillet. Slice. Top with 1 tbsp crumbled Cotija cheese, lime wedge, cilantro and halved cherry tomatoes. Serve with Cacique® Cilantro Lime Sour Cream.
