Ingredients

Instructions

1. 1
   Preheat the oven to 180F.
2. 2
   Combine tomatoes, onion, jalapeno, cilantro and lime juice in a small bowl to make the pico de gallo. Set aside.
3. 3
   Heat a medium skillet over medium-high heat until hot. Add the chorizo and cook, breaking up the chorizo, until it has browned, about 10 minutes. Transfer the chorizo to a strainer placed over a bowl to drain off any fat; set aside.
4. 4
   Place skillet over medium heat and put 1 tortilla in the center. Top tortilla with 3 slices of cheese, 1/4 of the drained chorizo and another 3 more pieces of cheese. Top with a tortilla.
5. 5
   Cooke for 2 minutes or until the bottom tortilla is lightly browned. Using a large spatula, flip the tortilla and cook for about 1 minute on the other side. Transfer the cooked quesadilla to a plate and place in the warming oven. Repeat with the remaining quesadillas.
6. 6
   Cut each quesadilla into 4 wedges. Top with shredded lettuce, pico de gallo, and sour cream.