Serious Eats: Recipes
The Secret Ingredient (Chorizo): Two-Cheese Chorizo Quesadillas with Watercress
Quesadillas may be the perfect food. I live for them. I usually make mine with cheddar cheese, black beans, and whole-leaf cilantro. For this version, I've decided to do a spicy update. I start with fresh, Mexican chorizo rendered until crisp; stack it with bitter-sharp watercress leaves; and finish it with salty queso cotija and cheddar cheeses. I crisp the quesadilla until the shell is hard and the cheese inside is soft and runny. It's a great take on an everyday staple. Pico de gallo is a fine simple accompaniment, but when I'm feeling more ambitious guacamole's even better.
You could do worse than to drink a cold beer with this.
