Chorizo Quesadillas
Makes 10

1 Tablespoon oil
2 onions, minced
2 jalapeno peppers, seeded and diced
3 pounds chorizo, ground or links (if links, remove chorizo from casings)
1 pound sausage meat, mild or spicy
1/2 cup tomato sauce
1/2 cup cilantro, chopped fine
Salt and black pepper, to taste
20 flour tortillas (10-inch rounds)
1 pound Monterey Jack cheese, shredded

In a saute pan, heat the oil, add onions and jalapeno; cook until tender.

Add chorizo and sausage stirring constantly to break up the meat. Add the tomato sauce.

In a food processor, blend meat mixture to a medium texture; remove to a bowl.

Add cilantro while the mixture is still hot; taste and adjust with salt and black pepper or heat up the filling with some of your favorite hot sauce.

FILLING THE QUESADILLAS:
Lay out a sheet of plastic wrap. Place a tortilla on top. With a small spatula, spread a thin layer of meat mixture to about 1/4 of an inch from the outside edge. Sprinkle a liberal amount of cheese over the filling, and then sandwich this by topping it all with another tortilla. Press edges together. Wrap tightly with the plastic wrap and refrigerate or freeze until ready to cook.

When it is time to prepare the quesadillas, remove the plastic wrap. Spray or brush a small amount of oil on the tortilla and grill on both sides until crispy and golden brown, or bake in a preheated 375 degree F. oven for approximately 10 minutes.

Serve hot or at room temperature.