Fast-off-the-Grill Chorizo Quesadillas

3/4 pound bulk pork chorizo
5 (10-inch) flour tortillas
1 can (16 ounces) black bean refried beans
1/2 pound colby cheese, grated
1 cup loosely packed fresh cilantro leaves
Olive oil for brushing
11/2 cups store-bought tomatillo salsa (see Cook’s Note)

Cooking Directions

Heat a medium skillet over medium-high heat.

Use a spatula to crumble the chorizo as you place it in the pan. Sauté the chorizo until browned and cooked through, about 5 minutes.

Using a slotted spoon, remove the chorizo from the skillet to a plate.

Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans.

Scatter a generous 1/3 cup of cheese over top.

Divide and arrange cilantro over top of cheese.

Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don’t dry out, and set aside at room temperature.)

Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.

Brush outsides of tortillas with a small amount of oil.

Using a wide spatula, transfer quesadillas to the grill. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear.

Slide spatula underneath to flip quesadillas and grill the second side.

Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges.

Arrange on a platter and serve immediately accompanied with the tomatillo salsa.
Serves 8.

Cook’s Note
Look for tomatillo salsa fresh in the refrigerator case or in jars on the shelf in well-stocked supermarkets.

Serving Suggestions
Chorizo is a flavorful Mexican sausage that can be found in speciality grocery stores and some large supermarkets. This is a great starter for your outdoor gathering.

Recipe and photo courtesy of Pork "The Other White Meat"