Quesadilla De Wisconsin


For 6 portions:
6 flour tortillas (8 inch diameter each)
2 1/4 c. (9 -oz.) Wisconsin Colby Cheese, shredded
1 c. Chorizo sausage, or breakfast sausage crumbled, browned, drained
18 slices jalapeño peppers, pickled, sliced, drained
1 1/2 c. (6 -oz.) Wisconsin Monterey Jack cheese, shredded

For 48 portions:
48 flour tortillas (8 inch diameter each)
4 1/2-qts. (4 1/2-lbs.) Wisconsin Colby Cheese, shredded
1 1/2-qt. Chorizo sausage, or breakfast sausage crumbled, browned, drained
144 slices (about 1 qt. ) jalapeño peppers, pickled, sliced, drained
3 qts. (3-lbs.) Wisconsin Monterey Jack cheese, shredded

Place tortillas on sheet pans lined with silicone paper. Sprinkle each tortillas as follows: 6 tablespoons. Wisconsin Colby cheese; 2 tablespoons. browned, drained sausage; 3 jalapeño slices, 1/4 cup Wisconsin Monterey Jack cheese.
Bake: Conventional oven 425° F for 7 to 10 minutes; Convection oven 400° F for 7 to 10 minutes. Cut into pieces for serving.
Suggested garnishes include; dairy Sour Cream, tomatoes, additional slices of jalapeño pepper, cilantro.

Makes 6- 48 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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