w/ refried beans & corn guacamole
makes 4 servings
1 small yellow onion, chopped
For the guacamole: Add all the ingredients into a bowl. Mash and mix. TASTE FOR SEASONING!
For the dillas & plating: Heat a non-stick pan over medium-high. Squeeze the chorizo meat out of its casing and crumble into the pan. Use a wooden spoon to break it up. Cook for about 8 minutes until the chorizo is a deep red-orange and begins to caramelize around the sides.
Construct the dillas by placing the cooked chorizo on half of one side of the flour tortillas. Sprinkle the cheese over top of the chorizo and fold the tortillas in half.
Heat a large skillet, or flat top, over medium heat. Add a bit of oil so the tortillas crisp up nicely. Fry the quesadillas for 3 minutes on each side until golden brown and melty inside. Cut each quesadilla into 4.
Plate the refried beans then place quesadillas on top. Plate some guacamole on the side. Dollop the dillas with some tomatillo salsa, top with fried egg, garnish with cilantro, and a generous amount of Cholula.
Enjoy w/ a Cerveza!
- I try to use the word immi at least once every other post.
- Dilla, short for quesadilla, is not a real word, but I like it.
- Funny: This dish pretty much looks like the Mexican flag. Not done intentionally.
- This is a fantastic brunch recipe.
- Happy Cinco de Mayo!