Fast-off-the-Grill Soyrizo Quesadillas (BBQ grill recipe

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Once you try these you will be hooked on them.

 

Fast-off-the-Grill Soyrizo Quesadillas

 

3/4 pound Soyrizo (veg. chorizo)

5 10-inch flour tortillas

1 can 16 ounces black bean refried beans

1/2 pound colby cheese, grated

1 cup loosely packed fresh cilantro leaves

olive oil for brushing

1 1/2 cups store-bought tomatillo salsa or homemade

 

Heat a medium skillet over medium-high heat. Use a

spatula to crumble the Soyrizo as you place it in the

pan. Sauté the until heated through, about 4-5

minutes. Using a slotted spoon, remove the Soyrizo

from the skillet to a plate.

Arrange 5 tortillas on a work surface. Spread about

1/4 cup refried beans evenly over half of each

tortilla, leaving a 1/2-inch border. Scatter about 1/3

cup cooked Soyrizo over beans. Scatter a generous 1/3

cup of cheese over top. Divide and arrange cilantro

over top of cheese. Fold opposite half of tortilla

over the filling. (The quesadillas can be assembled up

to 1 hour before serving. Cover loosely with plastic

wrap so they don’t dry out, and

set aside at room temperature.)

Prepare a medium fire in a charcoal grill or preheat a

gas grill on medium.

Brush outsides of tortillas with a small amount of

oil. Using a wide spatula, transfer quesadillas to the

grill. Grill on one side for about one minute, slide

and turn quesadillas 90 degrees, grilling until nice

cross-hatch grill marks appear. Slide spatula

underneath to flip quesadillas and grill the second

side.

Transfer the quesadillas to a cutting board. Use a

sharp knife or pizza cutter to cut the quesadillas

into 5 wedges. Arrange on a platter and serve

immediately accompanied with the tomatillo salsa.

Serves 8.