Chorizo Quesadillas

Ingredients

• 0.5 pound andouille finely chopped
• 1 Handful cilantro leaves finely chopped
• 4 servings coarse salt 
• 4 12-inch flour tortillas 
• 1  jalapeño seeded finely chopped
• 2 cups monterey pepper jack smoked shredded
• 3 small plum tomatoes seeded chopped
• 2  scallions chopped
• 1 small onion white finely chopped

Equipment

• bowl
• frying pan
• spatula

Directions

1. Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
2. Cut quesadillas into 4 wedges and top with salsa.
3. For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.