Chorizo, Jalapenos, Cheddar Cheese And Fresh Tomato Recipe

Remove chorizo from casing if necessary and crumble. Heat a medium nonstick or cast-iron skillet over medium heat until hot.

Add the crumbled chorizo to the dry skillet. Cook, breaking up with a spatula, until cooked through and slightly crisp at edges, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and discard excess, leaving about 1 tablespoon in the pan for flavor.

While chorizo cooks, finely dice the onion and jalapeños and seed and dice the tomatoes. Set aside.

Push the cooked chorizo to one side of the skillet. Add the diced onion to the reserved fat and sauté over medium heat until translucent, 3–4 minutes. Add the diced jalapeños and continue to cook 1–2 minutes until softened.

Return the chorizo to the center of the pan and stir to combine with the onions and jalapeños. Sprinkle in the ground cumin, kosher salt, and black pepper; stir and cook 30 seconds to bloom the spices.

Remove the skillet from heat and transfer mixture to a bowl to cool slightly (4–5 minutes). Stir in the diced fresh tomatoes, chopped cilantro, and lime juice. Taste and adjust seasoning—add up to 0.25 tsp more salt if desired.

While the filling cools slightly, place the softened cream cheese in a small bowl and whisk briefly to loosen so it spreads easily.

Lay a warm tortilla on a flat work surface. Spread about 1 tablespoon of softened cream cheese over half of the tortilla to act as a binder and barrier to sogginess.

Spoon 3 to 4 tablespoons of the chorizo–jalapeño–tomato filling onto the cream cheese-topped half of the tortilla, spreading into an even layer but leaving a 1/2" border.

Top the filling with about 1/4 cup (approx. 2 ounces) shredded sharp cheddar. Fold the tortilla in half over the filling, pressing gently to seal.

Heat a large skillet or griddle over medium heat. Add 1/2 teaspoon of butter or oil and swirl to coat. Place the folded tortilla in the skillet and cook until golden brown and the cheese begins to melt, 2–3 minutes per side. Press gently with a spatula for even contact. Repeat with remaining tortillas, adding more butter or oil as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 2–3 wedges.

Arrange wedges on a platter and garnish with a drizzle or dollop of sour cream or crema, extra cilantro leaves, and sliced radishes if using.

Serve immediately while hot with lime wedges on the side for squeezing.