Fast-Off-The-Grill Chorizo Quesadillas

• 3/4 pound Mexican-style pork chorizo sausage
• 5 flour tortillas 10-inch
• 16 ounces refried beans black bean
• 1/2 pound colby cheese shredded
• 1 cup fresh cilantro loosely packed
• olive oil For brushing
• 1 1/2 cups tomatillo salsa store-bought, see cook's note

1. Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Saute the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate.
2. Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about
3. 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide and arrange cilantro over top of cheese. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don't dry out, and
4. set aside at room temperature.)
5. Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Brush outsides of tortillas with a small amount of oil. Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear. Slide spatula underneath to flip quesadillas and grill the second side. Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges. Arrange on a platter and serve immediately accompanied with the tomatillo salsa.
6. Serves 8.

sausage, flour tortillas, black bean, colby cheese, fresh cilantro, olive oil

Taken from www.yummly.com/recipe/Fast-off-the-Grill-Chorizo-Quesadillas-2248320 (may not work)