1/2 lb fresh chorizo sausage, casing removed, chopped
1 cup hot milk
2/3 cup mashed potatoes (dry)
2 tablespoons finely chopped onion
1 tablespoon butter or margarine, melted
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon salt
1 tablespoon vegetable oil
10 corn or flour tortillas (6 inch), warmed
10 slices Asadero, Chihuahua, Oaxaca or mozzarella cheese
In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired.
Recipe shared from: http://www.bettycrocker.com/recipes/potato-and-sausage-quesadillas/aab9e48e-3dbd-4b2d-bd6a-b986d2b81c43#?st=6&term=qusadillas&ps=9&pi=9