So what, you my wonder, became of all that lovely chorizo? Funny you should ask. I had the sausage; I had the cheese; I had the cilantro... Perhaps I was inspired by The Arugula Files recent corn quesadillas, because quesadillas are on the menu tonight. Chorizo makes even the dullest of dishes seem delightful, doesn't it?
Ok, I have it on good authority that this might not be the most appetizing image, but let me tell you, this chorizo cheesy goodness was delicioso.
2 medium whole wheat tortillas
2 chorizo sausages, casings removed
1/2 red onion, chopped
1 jalapeno, seeded and diced
about a handful of fresh cilantro, chopped
4 oz. pepper jack cheese, shredded
light sour cream
Preheat oven to 350 degrees. Sauté chunks of chorizo and onion, breaking up chorizo with the back of a spoon until both are browned and onions are soft. Add cilantro and jalapeno. Grease a large baking sheet. Place on tortilla on the baking sheet. When chorizo is cooked through (it will feel firm) spoon saute mix onto tortilla. (Try to avoid scooping too much of the sausage grease onto the tortilla. You don't need the extra fat for flavor and it will make the tortilla soggy). Top with cheese and remaining tortilla and bake until cheese it melted. Serve sliced with a dollop of sour cream.
Unintended bonus: the wheat tortilla had a subtle sweetness that complemented the spicy chorizo. Yummers.