Choriquesadilla

10 each Don Pancho® 13” Foodservice White Tortilla (79341.02013)
2 lbs Chorizo, removed from casing and crumbled
1 ½ cups Heavy Cream
1 lb Monterey Jack, shredded from block
8 cups Oaxaca cheese, shredded
4 cups Red bell pepper, julienned
1 tsp Cumin seed
5 cups Yellow onions, julienned
5 cups Red onions, julienned
½ cup Avocado oil
3 tsp Kosher salt, 1 tsp for the sauteed peppers, and 2 tsp for the sauteed onions
½ cup Green onions, thinly sliced

Sauté the red peppers with cumin seeds, ¼ cup avocado oil, and 1 tsp kosher salt until lightly browned and softened, 3-4 minutes. Cool on a sheet pan and set aside.
Sauté the yellow and red onions with ¼ cup avocado oil until lightly browned and softened, 5-6 minutes. Cool on a sheet pan and set aside.
In a large sauté pan, cook the chorizo until browned and cooked through.
Drain oil from chorizo, and transfer to a 1/6th pan to keep warm.
Heat a flattop griddle to 350°F.
In a small pot, heat the heavy cream to a low simmer and slowly whisk in the shredded cheese.
Whisk the cheese until completely mixed. Place in pan to keep warm.
Grill the quesadilla with the following:
- 1 Don Pancho® 13” Foodservice White Tortilla
- 2/3rd cup Oaxaca cheese
- ½ cup Sauteed onions
- 1/3rd cup Sauteed peppers
Grill until golden brown, transfer to cutting board, and cut in quarters.
Place onto serving dish and serve with a side of the queso, topped with cooked chorizo.
Garnish with thinly sliced green onions.

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