Alfredo Garcia

Quick and easy quesadillas for lunch, dinner or for when the late night munchies hit. 

Chorizo Mushroom Quesadillas

To a large skillet on medium high heat, add the chorizo, start breaking it down and cook for about 5-7 minutes. 

Add in the diced onion an cook for 2 more minutes or until the onion has started softening up. 

Add in the chopped mushrooms and cook together with the chorizo for about 10-12 minutes. 

Add the seasonings and the chipotle peppers in adobo if using, mix and cook for 3-4 more minutes. 

Shredded Chihuahua Cheese (or any other melting cheese)

To make the quesadillas, set your coal/skillet to medium heat, warm up the flour tortillas on the first side for 15-30 seconds, flip it over, sprinkle with shredded cheese, top it off with some of the chorizo/mushroom filling and one final sprinkle of cheese, close it up and continue cooking for about another minute on each side or until the cheese is perfectly melted and the tortilla has started crisping up. 

Serve with your favorite salsas and some lime juice.