Southwestern Chorizo Quesadillas - cooking recipe

Ingredients

4 large flour tortillas
2 cups shredded monterey monterey jack pepper cheese or 2 cups smoked cheddar cheese
1/2 lb chorizo sausage or 1/2 lb andouille sausage, casing removed and finely chopped
2 scallions, chopped (green onions)
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
1/4 cup finely chopped fresh cilantro
coarse salt

Preparation

Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
Cut quesadillas into 4 wedges and top with salsa.
For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.