Chorizo quesadillas, cherry tomatoes, monterey jack cheese, mexican salsa |

Preparation time: 60 min

Preheat your four at 425 °F

• For the preparations

  Empty the jalapeno, and dice it finely Dice the pepper and the onion finely Chop the garlic Squeeze the lime Put the tomatoes for 30 seconds in boiling water, cool it down in a ice bath, peel it, empty it and dice it finely. Shred the cheese and slice the cherry tomatoes.

• For the salsa

  In a hot pot with vegetable oil, sweat the chili, the pepper, the onion with the cumin, the paprika and the coriander. Add the lime juice, the tomato paste, the sugar and the tomatoes. Let it cook for 5 to 10 minutes, and finish with the cilantro. Keep the salsa in the fridge.

• For the quesadillas

  Dice the chorizo finely and sweat it in a hot pan for a minute. Reserve it. On the first sheet of tortilla, spread the sour cream, lay the chorizo on all the surface. Add the cherry tomatoes and the shredded cheese. Close it with another tortilla sheet. Press it really well on all the surface. In a hot pan with a drizzle of vegetable oil, sear the quesadillas on both faces. When it's done, put it on a baking tray and put it in the oven for 8 to 10 minutes. Cut it in tips, and serve it hot with the salsa.