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Playing How To Make Chorizo Quesadillas With Spicy Ranchero Sauce By Rachael

Rach's cheesy chorizo quesadillas are delish for breakfast, lunch or dinner.

To make her Spicy Ranchero Sauce, just add 1 tablespoon hot sauce, such as Frank's Red Hot, or Tabasco or chipotle paste to her Ranchero Cream Sauce. It will keep for 2 weeks in fridge and is "great on sandwiches, curly fries, scrambled eggs and avocado toast," says Rach.


  • 5 to 6 small white skin or thin skin young Yukon Gold potatoes, quartered and sliced ¼-inch-thick
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 teaspoon smoked hot paprika
  • 1 small red onion, quartered and thinly sliced
  • 4 large cloves garlic, sliced
  • 12 to 16 ounces Mexican chorizo
  • 1 cup shredded cheddar
  • 1 cup Pepper Jack
  • 1 cup mozzarella
  • Non-aerosol spray
  • Four to six 12-inch flour tortillas
To serve:
  • Pickled mild or hot jalapeño pepper rings
  • Cilantro
  • Chopped scallions
  • Spicy Ranchero Sauce


Serves: 4 to 6


Heat a nonstick skillet over medium-high heat with oil, 3 turns of the pan, when hot, add potatoes and season liberally with salt, pepper and paprika, cover with silicone lid or foil or small pan and crisp potatoes 3 to 4 minutes on each side, then add onions and garlic and cook uncovered to soften onions, 7 to 8 minutes more, turning occasionally. Remove to a plate, then brown and crumble the chorizo, and remove to paper towel-lined plate to drain.

Arrange cheeses, potatoes and chorizo, cooking spray and tortillas near stove and have a tray or baking sheet or large cutting board for transferring quesadillas as you cook them.

Preheat a large cast-iron skillet over medium-low to medium heat.

Spray the cast-iron skillet lightly with oil and blister a large tortilla on one side, turn and top half the tortilla with a small handful of each cheese, potatoes and chorizo, and a little more cheese. Fold tortilla over and brown and turn 2 minutes to melt cheeses and crisp the quesadilla, transfer and repeat process to make 4 or up to 6 quesadillas, depending on how much potato and chorizo you prefer in each tortilla.

Cut quesadillas in wedges and top with Ranchero Sauce and pickled jalapeños, cilantro and scallions.