Green Chorizo Quesadilla Recipe

Preheat broiler or a heavy skillet over high heat. Place tomatillos (halved if large), jalapeño, and quartered onion on a baking sheet or skillet. Broil or char, turning occasionally, until tomatillos are blistered and softened and jalapeño and onion have dark char marks, about 6–8 minutes.

Transfer the charred tomatillos, jalapeño (remove stem), onion and raw garlic clove to a blender or food processor. Add cilantro, lime juice and salt.

Blend until mostly smooth, stopping to scrape down sides. Add 1–2 tablespoons water as needed to reach a pourable but slightly thick salsa consistency. Taste and adjust salt or lime as needed. Set aside at room temperature.

In a small bowl, combine sour cream, mayonnaise, cilantro, lime juice, garlic powder and salt. Whisk until smooth.

If crema is too thick for drizzling, whisk in up to 1 teaspoon water, 1/2 teaspoon at a time, until desired consistency is reached. Cover and refrigerate until ready to use.

Cook chorizo

Heat a medium skillet over medium heat and add 1 teaspoon vegetable oil. Add the green chorizo (remove from casing if necessary) and cook, breaking it up with a spatula, until cooked through and slightly crisp at edges, about 6–8 minutes. Transfer to a plate and wipe skillet clean if greasy.

Lower heat to medium-low. Butter one side of a tortilla with about 1/2 tablespoon butter. Place the tortilla butter-side-down in a clean skillet. Sprinkle a third of the cheddar and a third of the monterey jack over half of the tortilla, then evenly top with one-third of the cooked chorizo and a spoonful of crumbled queso fresco. Fold the empty half of the tortilla over the filling to form a half-moon.

Cook until the bottom is golden brown and the cheese begins to melt, about 1.5–2 minutes. Brush the exposed top of the quesadilla with about 1/2 tablespoon butter, flip carefully, and cook the other side until golden and cheese is fully melted, another 1.5–2 minutes. Repeat assembly and cooking process for remaining tortillas (you should make three quesadillas).

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 3 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a serving plate. Spoon salsa verde into a small bowl or drizzle lightly over wedges. Drizzle cilantro crema over quesadillas or serve in a ramekin alongside.

Garnish with fresh cilantro leaves, pickled jalapeños if using, and lime wedges. Serve immediately while hot.