Preparation

• Step 1 Roast the jalapenos over the flame on your oven (or under the broiler) until the skin is blackened, but the peppers aren't burned.
• Step 2 Transfer them to a sealable container or a Ziploc bag and let rest for about 15 minutes.
• Step 3 Next, slice the Chorizo, then chop the onions into thin strips.
• Step 4 In a heavy skillet, cook the sausage, onions, cumin in the tbls of oil over medium heat until onions are translucent, about 3-4 minutes.
• Step 5 Grate the cheese and mix thoroughly, then put in a covered container and keep in the refrigerator so as it doesn't get gummy.
• Step 6 Remove the jalapenos from the container, peel the skin off with your fingers, keep a bowl of water handy for rinsing the blackened skin from your fingers.
• Step 7 DO NOT skin the peppers under running water as this washes the tasty oils and the roasted flavor from the pepper.
• Step 8 Slice into thin strips and set aside.
• Step 9 Assemble the quesadillas by laying out 4 tortillas and coat with 2 tbls of the red chili sauce (another recipe).
• Step 10 Spread the chorizo sausage evenly over the tortillas followed by the cheese and the jalapeno strips.
• Step 11 Sprinkle with 1/2 tbls chopped cilantro per tortilla.
• Step 12 In the heavy skillet, drizzle a small amount of oil then warm over medium heat until hot.
• Step 13 Transfer the quesadilla to the skillet and place another tortilla on top of it, very lightly brushing it with vegetable oil.
• Step 14 Cook until golden brown, about 3-4 minutes.
• Step 15 Carefully flip the quesadilla, (I like to place a large plate on top of the quesadilla and then quickly invert the skillet...careful!).
• Step 16 Repeat with each until finished.
• Step 17 Serve with your favorite salsa, sour cream or just as they are.
• Step 18 Enjoy!!!