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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.
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.