Chicken & Chorizo Mesquite Quesadillas
Topped with a cilantro-lime mayonnaise, our son says these are the best quesadillas he’s ever had. We hope you enjoy them as much as he does.
1 lb Pork chorizo (from butcher case)
2 Boneless/skinless chicken breasts, cut into ½” cubes
½ C Onion, finely diced
1 Red bell pepper, diced
1 C Sweet corn (thawed from frozen)
2 C Monterey Jack cheese
1 C Cotija cheese, crumbled
2 TBSP Arizona Chipotle Rub
6 Mesquite tortillas (www.mesquitetortilla.com)
Optional: Flour tortillas (But these mesquite tortillas are incredible!)
In large frying pan on medium heat, cook chorizo until some oil is rendered out. Add cubed chicken, onion and Arizona Rub. Stir well to break chorizo into small pieces. Cook until chicken is nearly done then add diced bell pepper and corn. When chicken is done, remove from heat. Place a tortilla on heated griddle or frying pan and spoon chicken-chorizo mixture onto half. Top with Monterey Jack cheese then fold tortilla over. Grill on both sides for about 1 minute. Put quesadilla on plate and top with cilantro-lime mayonnaise (recipe follows) and crumbled Cotija cheese. Repeat for remaining tortillas. Serve with Spanizona Rice (see www.ArizonaRub.com/recipes).
1½ C Mayonnaise
1/3 C Fresh squeezed lime juice
1 C Fresh cilantro leaves
1 TSP Lime zest
1 Clove Garlic (1 large or 2 small)
2 TSP Arizona Rattlesnake Rub
Place all ingredients in blender and process until smooth and cilantro is completely incorporated. Pour into squeeze bottle and refrigerate until needed.
*Cook times are approximate.