4 10-inch flour tortillas
1 cup pepper jack cheese, granted
1 chorizo, crumpled
1 Serrano peppers, thinly sliced
1 jalapeño pepper, thinly sliced
2 tablespoon vegetable oil
1/2 cup salsa
1/4 sour cream
1 lime, cut into wedges
Preheat your counter top grill or griddle pan to medium.
Cover two of the tortillas with ¼ cup of the cheese on the bottom half of each one, leaving 1/4 inch from the corner. Scatter peppers and the chorizo over the cheese and place the remaining tortillas to cover the quesadilla. Brush both sides of tortillas with oil.
Place on grill one at a time and flip after 2-4 minutes after the bottom crisps up and browns.
Serve immediately with salsa, sour cream and limes.