Loaded Queso Flameado Quesadilla

If you can’t decide between chorizo-spiked queso flameado or a quesadilla, why not have both with this calzonelike treat? 2 poblano chiles 1⁄2 teaspoon vegetable oil 1⁄2 pound loose chorizo sausage

1 avocado, thinly sliced

3 cups smooth-melting cheese such as queso Oaxaca, shredded

4 large flour burrito-style

tortillas

Special equipment: Pizza

stone or steel (see Note) Place the pizza stone or steel into the oven and heat to 450 degrees.

Instructions: Roast the peppers over an open flame or under a broiler until the skin is blackened all over and the peppers are softened. Place them in a plastic bag and tie off the top to let the peppers sweat for at least 10 minutes. When the skins are fully softened and the peppers cool enough to handle, peel away the blackened skin and remove the tops and seeds. Slice the remaining flesh into narrow strips and set aside.

Heat the oil in a skillet and add the chorizo. Cook, breaking up the meat, until browned and cooked through, about 5 minutes.

Lay the tortillas out on a flat surface. Place the avocado slices in the center of each tortilla. Top that, in order, with the poblano strips, chorizo and cheese, forming a rectangle of filling in the center of each tortilla, leaving about 1½ inches on the top and bottom and about 3 inches on the sides. Fold the smaller top flaps of the tortilla over the filling and close the larger side flaps over that to seal into a rectangle.

Carefully flip the quesadillas over and place on the pizza stone, seam side down. Bake the quesadillas until the the tortillas are well browned, but not blackened, 9-10 minutes. To serve, cut the quesadillas into strips and place on a plate.

Note: If you don’t have a pizza stone, use a preheated baking sheet or cast-iron skillet or griddle. Makes 4 servings