Gluten-Free Chorizo and Potato Quesadillas

Instructions

1. 1Peel the about 450 g of potatoes and dice them into 1.27 cm (1.25 cm) cubes. Peel the 1/2 medium onion and dice it into 0.635 cm (0.6 cm) pieces.
2. 2Heat a 25.4 cm (25 cm) skillet over medium heat (approximately 148.9-162.8°C or 150-160°C). Add the about 225 g Mexican chorizo to the hot skillet and cook for 8-10 minutes, breaking it up with a spoon, until it is browned and reaches an internal temperature of 71°C.
3. 3Add the diced about 450 g of potatoes and diced 1/2 medium onion to the skillet with the cooked chorizo. Continue to cook over medium heat (approximately 148.9-162.8°C or 150-160°C) for 10-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the onion is translucent.
4. 4Heat a separate large (e.g., 25.4-30.48 cm or 25-30 cm) skillet or griddle over medium heat (approximately 148.9-162.8°C or 150-160°C). Add 1/2 teaspoon of the 1 tbsp olive oil to the hot skillet, spreading it evenly.
5. 5Place one of the 8 corn tortillas flat on the oiled skillet. Sprinkle about 1/4 cup of the 1 cup Monterey Jack cheese evenly over the tortilla, then spoon about 1/4 of the chorizo and potato mixture over the cheese. Place a second corn tortilla on top of the filling and cook for 3-5 minutes until the bottom tortilla is golden brown and crispy, and the cheese is visibly melting.
6. 6Carefully flip the quesadilla using a spatula and cook for another 3-5 minutes until the second side is golden brown and crispy, and all the cheese is fully melted and gooey.
7. 7Transfer the cooked quesadilla to a plate. Repeat steps 4, 5, and 6 with the remaining 1 tbsp olive oil (using 1/2 tsp per quesadilla), 6 corn tortillas, 1/2 cup Monterey Jack cheese, and the remaining chorizo and potato mixture to make a total of 4 quesadillas. Serve hot.

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