Grilled Quesadilla with Chorizo and Pineapple Salsa.
INGREDIENTS.
4 Casa Mendosa® White 7" Tortillas¼ small red onion, very small dice1 tbsp. pickled jalapeno, small diced½ cup fresh pineapple, peeled, and small diced2 tbsp. fresh cilantro, leaves picked, washed, dried and chopped1 tsp. vegetable oil, plus more for brushing tortillasFresh chorizo sausage, meat removed from casing2/3 cup shredded cheddarLime, juicedPanini press or waffle ironSalt and fresh cracked black pepper, to tasteTomato salsa, sour cream and chopped avocado, for serving (optional).
INSTRUCTIONS.
Combine the lime juice, onion, jalapeno, pineapple, cilantro, salt and pepper in a small stainless steel, ceramic, glass or metal (you can also just choose one) bowl, tossing occasionally. Let sit at room temperature to marinate, about 15 minutes.Heat vegetable oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes. Drain and set aside.Preheat a Panini press to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese. Sandwich with the remaining tortillas and brush the tops with oil.Place 1 quesadilla in the Panini press at a time and close gently (do not push down). Cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla.Cut the quesadillas into wedges and top with the chorizo and pineapple salsa. Serve with tomato salsa, sour cream and avocado if desired.
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