Saturday, January 31, 2009

Quesadilla Triangles

Cheese, Chorizo and Bean Quesadilla Triangles

3rd Quarter
1 1/2 lbs. spicy breakfast sausage
1/2 teaspoon chili flakes
1 can (30 oz.) refried beans
2 cups (8 oz.) Shredded Authentic Mexican Cheese, divided
1 cup chopped fresh cilantro
1 cup chopped fresh green onions
10 (7-inch) flour tortillas
3 tablespoons vegetable oil, divided
Guacamole and salsa for toppings

Do-Ahead Tip: The chorizo, bean and cheese mixture can be
made a day ahead of time.

Crumble chorizo and brown with chili flakes in skillet until crisp, about 8
minutes, and drain on paper towels. In a bowl, mix chorizo with refried beans and
1 cup cheese.

Preheat oven to 450°F. Brush 1-1/2 Tbsp. oil over one side of 5 tortillas. Place
oiled sides down on foil-lined baking sheet. Set remaining 5 tortillas aside.
Spoon 3-4 generous tablespoons chorizo mixture on each of the five tortillas on
the baking sheet and evenly flatten and spread to edges with back of spoon. Top
each tortilla with 3 generous tablespoons each, of chopped cilantro and green
onion. Sprinkle each with 3 generous tablespoons cheese. Place remaining
5 tortillas on top of the others, pressing down to secure filling. Brush each tortilla
top with remaining oil.

Bake until golden brown on one side, about 5 minutes. Turn over with big
spatula to brown other side and until cheese is melted. Cut into 6 triangles per
tortilla round, platter and serve with guacamole and salsa.

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