Chorizo-Chicken Quesadilla with Cilantro-Lime Crema

Ingredients

• 2 chicken boneless breasts or 4 boneless thighs rubbed with olive oil and salt and pepper
• 4 large (12-inch) flour tortillas
• 2 cups shredded Monterey Jack and/or mild Cheddar
• 1/2 pound fresh chorizo (in tube)
• 2 scallions, chopped
Cilantro-Lima Crema:
• Handful cilantro, finely chopped
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 2 cloves garlic, finely chopped
• 3 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice and zest from one lime
• Salt and freshly ground pepper

Prepration
For the Cilantro-Lime Creme: Mix all ingredients together and season with salt and pepper to taste. Puree in blender or food processor until smooth.

For the Chicken: Preheat a nonstick skillet or griddle pan to high heat. Cook chicken until done (160 degrees). Set aside for 4 to 5 minutes to let juices reabsorb. Slice chicken into julienne pieces and set aside.

For the Chorizo: Preheat a nonstick skillet to high heat. Remove casing and crumble into pan. Break up pieces. Cook until well done, about 4 to 5 minutes. Set aside.

For the Quesadilla: Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo and chicken and chopped scallions. Fold the tortilla in half and cook a minute longer, about 30 seconds on each side, pressing down gently with a spatula.

To serve: Place 1 quesadilla on each plate and cut into quarters. Drizzle with the Cilantro-Lima Crema.

Makes 4 dinner servings or 8 appetizer servings