Chorizo Quesidillas

• 8   ounces bulk chorizo or mild Italian sausage
• 1/3  cup chopped onion
• 2  cloves garlic, minced
• 1  fresh jalapeno pepper, finely chopped
• 6  6- to 8-inch vegetable-flavored or plain flour tortillas
• 1  tablespoon cooking oil
• 1  cup shredded Monterey Jack  (4 oz.)
• 2  tablespoons snipped fresh cilantro or parsley

For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.

Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.

Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.

Vegetable Quesidillas

• 2  small green and/or red sweet peppers, cut into thin strips
• 1  small red onion, cut into thin 1-inch-long strips
• 2  teaspoons olive oil or cooking oil
• 1/2  teaspoon ground cumin
• 1/2  teaspoon chili powder
• 2  tablespoons snipped fresh parsley or cilantro
• 1/3  cup reduced-fat cream cheese (tub style)
• 5  6- to 7-inch flour tortillas
•   Salsa (optional)

In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.

Mexican Wrap

• 1-1/2  pounds boneless beef round steak, cut 3/4 inch thick
• 1  14-1/2-ounce can diced tomatoes, undrained
• 1/3  cup chopped onion (1 small)
• 1  to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
• 1  teaspoon dried oregano, crushed
• 1/4  teaspoon ground cumin
• 1  clove garlic, minced
• 6  9- to 10-inch tomato-flavored or plain flour tortillas, warmed
• 3/4  cup shredded sharp cheddar cheese (3 ounces)
• 1  recipe Pico de Gallo Salsa
•   Shredded jicama or radishes (optional)
•   Dairy sour cream (optional)

Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.