Crispy Quesadillas with Guacamole

By minicoopercraig

This quesadilla reverses the cheese-to-filling ratio, going long on the nutrient-dense vegetables and using just enough chorizo and cheese to make it feel like an indulgence.

Ingredients

• 1/2 Tbsp canola oil
• 4 oz chorizo, casing removed
• 1 small red onion, sliced
• 4 oz white button mushrooms, stems removed, sliced
• 1 large poblano pepper, seeded, sliced into thin strips
• Salt and black pepper to taste
• 1 1/2 cups shredded Monterey Jack cheese
• 4 medium whole-wheat tortillas
• Guacamole (search for recipe)

Preparation

Step 1

Heat a large skillet or saute pan over medium-high heat. Add the oil and chorizo; cook until browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan and drain all but a thin film of fat. Return to the heat and add the onion, mushrooms and pepper; saute, stirring occasionally, until the vegetables are brown - 5 to 7 minutes. Season with salt and pepper.
Divide the cheese between 2 tortillas and top each with half of the vegetable mixture. Top wih the remaining tortillas.
Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully melted. Cut into 4 or 6 wedges and serve with guacamole.