Chorizo-Potato Quesadillas - cooking recipe

Ingredients

6 ounces mexican chorizo sausages (about 3)
1/2 lb potato, cooked and cut into small cubes
2 canned chipotle chiles in adobo, roughly chopped,to taste
salt
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
12 flour tortillas or 12 corn tortillas
2 tablespoons melted butter
sour cream, to garnish
salsa, to garnish

Preparation

Remove skin from sausages and crumble into small skillet.
Cook over low heat until fat renders, taking care to avoid burning--about 5 minutes.
Drain off all but 3 tablespoons fat.
Add potatoes, chiles and salt.
Cook over medium heat, stirring from time to time,until potatoes begin to brown--about 8 minutes.
Brush one side of tortilla sparingly with butter.
Place on medium-hot flat griddle pan.
Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese.
Top with second tortilla.
Brush top with butter.
When bottom begins to brown, flip over and cook the other side until cheese is melted.
Slip it onto a plate, slice and serve.