48 inch flour tortillas, or six 6 inch corn tortillas (for gluten free)
2 ½cupsmexican shredded cheese, or pepper jack cheese
¼cupfresh cilantro leaves
Cook the soy chorizo in a small skillet for 3-4 minutes over medium heat
Add the chili powder, cumin and lime juice.
Cook for an additional 2-3 minutes then turn the heat off and begin preparing the quesadillas.
Lay two tortillas flat on a cutting board, spread 1 cup of shredded cheese on each tortilla.
Divide the cooked soy chorizo between the two tortillas, then divide the cilantro between each tortilla and place on top of the soy chorizo.
Divide the remaining ½ cup of shredded cheese between the two tortillas on top of the cilantro.
Place the other two tortillas on top.
Heat a large skillet on the stove over medium high heat, then spray with cooking spray.
Add the quesadillas one at a time and cook for 3-4 minutes per side, or until golden brown on both sides.
Once browned on each side, remove from the skillet and slice in half or quarters and serve with the dipping options of your choice.
Gluten Free: If making these quesadillas gluten free, use six 6" corn tortillas (standard size) to make three quesadillas instead of four. Always check the label to make sure the soy chorizo used is gluten free.
Make More! To easily double the recipe, use the entire standard package of soy chorizo, which is usually 12 oz and double the other ingredients in the recipe.
Make Ahead: The soy chorizo can be cooked ahead of time and stored in the refrigerator until ready to make the quesadillas.