Chorizo Quesadillas with Cilantro-Lime Sour Cream
Recipe type: Entree
Serves: 4 quesadillas
  • 8 ounces sour cream
  • 1 small bunch of cilantro, thick stems removed
  • 1 lime, juiced
  • ½ teaspoon salt
  • ½ pound chorizo, casings removed
  • 8 8-inch flour tortillas
  • 8 ounces Pepper Jack cheese, grated
  • vegetable spray
  • prepared pico de gallo*
  1. To make the Cilantro-Lime Sour Cream - simply add the sour cream, cilantro, lime juice, and salt to the bowl of a food processor. Puree until smooth and set aside.
  2. Warm a skillet over medium heat. Once hot, add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes. Drain off the excess fat and set aside.
  3. To assemble the quesadillas, lay out 4 tortillas. Top evenly with half of the cheese, making sure you get all the way out to the edges, then sprinkle the chorizo overtop. Then sprinkle the rest of the cheese over top of everything and finally top with the remaining tortillas to close. Press down a bit on each one to help seal.
  4. Lightly spray a skillet with vegetable oil and warm over medium heat. Once hot, add one of the quesadillas. Cook for 2 - 3 minutes per side, or until the cheese has melted and the tortillas are golden-brown.
  5. Transfer the quesadilla to a plate and cook the remaining 3 in the same manner, spraying with vegetable oil in between each quesadilla.
  6. Once done, slice and top with Cilantro-Lime Sour Cream and Pico de Gallo. Serve immediately and enjoy!
* If you'd like to make your own pico de gallo - it's super quick and easy! Simply click on the link provided in the recipe. However if you prefer, some grocery stores carry prepared pico de gallo in the refrigerated section.
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