Chorizo Quesadillas

In large skillet set over medium-high heat, heat 1 tbsp oil. Cook chorizo, stirring occasionally, for 3 to 5 minutes or until starting to brown. Stir in onion, red pepper, salt and black pepper. Cook, stirring occasionally, for 3 to 5 minutes or until chorizo is cooked through and vegetables are tender.

Heat large cast-iron skillet over medium heat. Divide Oaxaca cheese over half of each tortilla. Top with chorizo mixture, dividing evenly. Fold each in half to cover filling. Brush skillet with 1 tbsp oil. In batches, cook quesadillas, flipping once, for 2 to 4 minutes or until tortilla is toasted and cheese has melted, brushing skillet with more oil as needed.

Cut each quesadilla into wedges and serve with pico de gallo and sour cream.

For authentic flavor, use Oaxaca cheese. It’s a semihard cow’s milk cheese similar to mozzarella.