Ingredients
Item 11810 - 10 ea. 12" White Tortilla Item 21157 - 2 lbs. Chorizo, remove casing Item 29340 - 1 1/2 cups Heavy Cream Item 60005 -1 lb Monterey Jack, shredded Item 68247* - 8 cups Oaxaca Cheese, shredded Item 31293 - 4 cups Red Bell Pepper, julienned Item 23352 - 1 tsp. Cumin Item 31098 - 5 cups Yellow Onions, julienned Item 38918 - 5 cups Red Onions, julienned Item 54269 - 1/2 cup Avocado Oil Item 44066 -3 tsp. Kosher Salt (1 tsp. for peppers, and 2tsp. for onions) Item 31062 - 1/2 cup Green Onions, julienned
Choriquesadilla Directions 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) 12” 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 a serving dish and serve with a side of the queso, topped with cooked chorizo. Garnish with thinly sliced green onions 32
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