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Grilling: Chorizo, Onion, and Poblano Quesadillas

Another week, another story of over-purchasing. This time the culprit was enchiladas verdes, leaving me with a plethora of excellent Mexican ingredients. On the spur of the moment, while I already had the grill going, I assembled them into quesadilla and took it to the flames.

About a half of my leftover inventory--poblanos, onions, and chorizo--were just calling to be grilled. So those went on first until fully-cooked, then cooled enough until I could safely assemble them between two flour tortillas along with some pepper jack cheese and cilantro. Then a quick grill for the entire thing until the cheese oozed and the tortillas were a crispy brown, after which I topped it off with sour cream and snacked away. This quick meal rivaled the labor-intensive enchiladas from the night before, which had me thinking that maybe some of the best homemade dishes are just hastily conceived endeavors.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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