Chorizo, Corn and Red pepper Quesadilla with Mexican Rice

Chorizo, Corn and Red Pepper Quesadilla

From: The Noshery

8 tortillas
1 Tbs. olive oil
1 cup corn
1 red bell pepper, diced
5 oz. ground chorizo
1/2 medium onion, diced
1 dash cumin
salt and pepper
2 Tbs. cilantro minced
2 cups monterey jack, shredded
4 Tbs. butter, melted

Prepare the chorizo in a skillet and set aside.

In a heavy skillet hat olive oil at a medium hight heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper. Saute until the onion begins to soften, and add cilantro, toss and set aside.

In a separate skillet, brush with butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, chorizo, corn mixture, and more cheese. Top with a second tortilla, brush with butter and flip when golden brown on bottom.

Remove from skillet when both sides are golden brown. Slice into wedges.

Mexican Rice

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 lg clove garlic, minced
2 tsp. canola oil
1 cup long grain rice
1/2 cup tomato sauce
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1 1/2 cups beef broth

In a heavy pot, saute onion, green pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.