Quesadilla with Chorizo

Instructions

1. Cook the chorizo
   Heat a large skillet over medium heat. Add the crumbled chorizo and cook for about 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess fat, reserving about 1 tablespoon of fat in the pan.
2. Sauté the vegetables
   In the same skillet with the reserved chorizo fat, add the diced onion and red bell pepper. Cook for about 3-4 minutes until softened. Add the minced garlic, jalapeño (if using), and ground cumin. Cook for another 30 seconds until fragrant. Remove from heat and mix with the cooked chorizo in a bowl.
3. Prepare the quesadillas
   Lay out 4 tortillas on a clean work surface. Sprinkle each with a layer of the mixed cheeses, then divide the chorizo-vegetable mixture evenly among them. Sprinkle with chopped cilantro and add another layer of cheese on top. Place the remaining 4 tortillas on top to form 4 quesadillas.
4. Cook the quesadillas
   Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of vegetable oil. Place one quesadilla in the skillet and cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla using a large spatula and cook the other side for another 2-3 minutes until golden and the cheese is completely melted. Transfer to a cutting board.
5. Repeat the cooking process
   Repeat the cooking process with the remaining quesadillas, adding more oil to the pan as needed between batches. Keep the cooked quesadillas warm in a low oven (200°F/95°C) if desired while cooking the rest.
6. Slice and serve
   Cut each quesadilla into 6 triangular wedges using a pizza cutter or sharp knife. Serve immediately with sour cream, guacamole, and salsa on the side for dipping.