Grilling: Chorizo, Onion, And Poblano Quesadillas Recipe

• 2 large poblano peppers
• 1 medium white onion, cut into 1/2" rings and skewered
• 2 links fresh Mexican chorizo
• 1 cup shredded pepper jack cheese
• 4 tablespoons fresh cilantro, roughly chopped
• 8 flour tortillas
• Sour cream

1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly.
2. Place the chorizo, onions, and poblanos on the grill. Grill the poblanos until completely charred on all sides, then move immediately into a ziploc bag and seal. Cook onions until softened and both sides are charred. Cook chorizo until cooked through and browned on all sides. Remove onions and chorizo and allow to rest until cool enough to handle.
3. Remove the poblanos from the the bag and peel off charred skin. Seed the peppers and slice into 1/4 inch strips. Quarter onion rings and crumble the chorizo.
4. Distribute poblanos, onions, chorizo, cheese, and cilantro evenly on top of 4 tortillas. Top with remaining tortillas.
5. Grill quesadillas until cheese is melted and tortillas are browned, about 2 minutes per side. Remove from the grill, top with sour cream and serve immediately.

peppers, white onion, chorizo, pepper, fresh cilantro, flour tortillas, sour cream

Taken from www.seriouseats.com/recipes/2008/12/grilling-chorizo-onion-and-poblano-quesadilla-recipe.html (may not work)