Ingredients

• 8 ounce chorizo sausage, casings removed
• 2 poblano peppers, roasted, peeled, and sliced
• 1 white onion, thinly sliced
• 8 ounce Oaxaca cheese, shredded
• 8 flour tortillas
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 cup salsa fresca
• 0.5 cup Mexican crema
• 2 limes, cut into wedges

Steps

1. Heat a medium skillet over medium-high heat. Add chorizo, breaking it into small crumbles with a wooden spoon, and cook until browned and cooked through, about 6 minutes. Transfer to a small bowl and set aside.
2. Return the same skillet to medium heat. Add the sliced white onion and a pinch of salt, then cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. Remove from heat and set aside.
3. While onions cook, roast the poblano peppers directly over a gas flame or under a broiler until the skin is charred on all sides, about 4–5 minutes per side. Place in a plastic bag for 5 minutes to steam, then peel away the blackened skin. Remove seeds and slice into strips.
4. In a small bowl, mix together the cooked chorizo, caramelized onions, roasted poblano strips, chopped cilantro, salt, and black pepper.
5. Heat the large cast-iron skillet over medium heat and lightly oil it.
6. Place one flour tortilla on a work surface. Spread 2 tablespoons of the chorizo-poblano mixture onto half of the tortilla, then sprinkle with about 2 tablespoons of shredded Oaxaca cheese. Fold the tortilla in half to create a half-moon shape.
7. Carefully place the filled tortilla into the hot skillet and cook until golden brown and crispy, about 2 minutes per side. Transfer to a cutting board. Repeat with remaining tortillas and filling.
8. Cut each quesadilla into 2–3 triangles and arrange on serving plates.
9. Serve hot with salsa fresca, Mexican crema, and lime wedges on the side.