Chorizo & Goat Cheese Quesadillas

• 3 oz chorizo
• 1/2 Spanish onion; minced
• 2 clove garlic; minced
• 4 oz spanish tomato sauce
• 4 oz San Marcos chipotle salsa
• 1/2 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp roasted & ground cumin
• 1 tbsp red pepper flakes
• 1 tbsp ancho chile powder
• 2 tsp cayenne pepper
• 2 tsp cinnamon
• 2 large flour tortillas
• 1 cup Chihuahua cheese; shredded
• 1/4 cup crumbled goat cheese
• 1 green bell pepper
• 1 salt and pepper
• 1 vegetable oil; as needed

1. Rub enough vegetable oil on the bell pepper to cover.
2. Roast on the stovetop til blackened on all sides.
3. Place in a bowl and cover.
4. Wait 5 minutes.
5. Scrape skin off gently.
6. Cut into strips and set aside.
7. Place chorizo in a large saute pan with onions and a tiny bit of vegetable oil.
8. Add dried spices.
9. Add garlic when meat is nearly browned.
10. Cook until meat is browned.
11. Drain fat and return to pan.
12. Add tomato sauce.
13. Cook until reduced almost to a paste.
14. Add chipotle salsa and vinegar.
15. Reduce until you reach an almost paste-like consistency.
16. Heat a large non stick saute pan over medium-low heat.
17. The trick to making these is not to let the pan get too hot, control the heat!
18. Put a tortilla in the pan and fill the bottom half with enough chihuahua cheese to cover, but not over the edges.
19. Place chorizo mixture atop.
20. Sprinkle goat cheese and roasted bell peppers.
21. Once ingredients are loaded, fold the tortilla over and cook one side at a time.
22. Cook slowly.
23. Let the cheese have a chance to melt.
24. The goat cheese wont melt much.

chorizo, onion, clove garlic, tomato sauce, san marcos chipotle salsa, apple cider vinegar, paprika, ground cumin, red pepper, chile powder, cayenne pepper, cinnamon, flour tortillas, goat cheese, green bell pepper, salt, vegetable oil

Taken from cookpad.com/us/recipes/363397-chorizo-goat-cheese-quesadillas (may not work)