Chorizo and Peppers Quesadillas

• 1/2 pounds Chorizo, Casings Removed
• 1 whole Poblano Pepper, Seeded And Chopped
• 1 whole Fresno Pepper, Seeded And Chopped
• 1 Tablespoon Unsalted Butter, For Toasting
• 4 whole Flour Tortillas
• 4 ounces, weight Pepper Jack Cheese, Shredded
• 1 whole Avocado, Peeled, Pitted, And Cubed
• 1/4 cups Feta Cheese, Crumbled

1. Brown chorizo in a skillet over medium high heat.
2. Once chorizo is cooked through, remove it from the skillet and set aside on a paper towel-lined plate to drain.
3. Add peppers into the skillet and cook for about 4 minutes, until softened and a bit charred.
4. Remove from the skillet and set aside with the chorizo.
5. Add a bit of butter into the skillet.
6. Once its melted, place 2 tortillas down in the skillet, cover each with about 1/4 of the cheese, then evenly distribute the chorizo and peppers on top.
7. Sprinkle the rest of the cheese on and top with the remaining tortillas.
8. Cook until the bottom is crispy and golden brown (2-3 minutes), then flip and cook for another couple minutes until that side is golden.
9. Remove quesadillas from the skillet and cut into fourths.
10. Plate them and sprinkle avocado and feta over the top.
11. Enjoy!

pepper, pepper, unsalted butter, flour tortillas, weight pepper, avocado, feta cheese

Taken from tastykitchen.com/recipes/main-courses/chorizo-and-peppers-quesadillas/ (may not work)