Mushroom and Chorizo Quesadillas Recipe

• 1/4 to 1/2 pound Salvadorian or Mexican chorizo, removed from casings
• 1/4 to 1/2 pound cremini mushrooms, thickly sliced
• 4} fresh corn tortillas
• 1/2 pound Oaxaca, Asadero, Quesillo, or Monterey jack cheese, cut into cubes or torn into small pieces
• 1/2 tablespoon oil

1. Add the chorizo to a frying pan over medium heat.
2. Cook about 10 minutes, breaking up the meat into small pieces.
3. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
4. Using a spatula, scrape the chorizo-mushroom filling into a bowl.
5. Carefully wipe out any remaining bits and turn the heat to medium low.
6. Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
7. Fold the tortilla in half and let cook for about 2 minutes.
8. Flip and cook another 2 to 3 minutes.

salvadorian, cremini mushrooms, corn tortillas, asadero, oil

Taken from www.chowhound.com/recipes/mushroom-chorizo-quesadillas-31532 (may not work)