Radish and fennel salsa, along with spicy chorizo, helps elevate this classic comfort food.
1/2 cup cilantro leaves and tender stems, chopped2 tablespoons fresh juice from 1 lime1 tablespoon extra-virgin olive oil, divided, plus more as needed2 cups mixed grated cheddar and pepper Jack cheeses , divided In a medium bowl, toss together radishes, fennel , scallions, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste.In a large cast iron skillet or on the flat side of a cast iron griddle, heat 1/2 tablespoon oil over medium-high heat until lightly smoking.
Set out 4 tortillas on a work surface and sprinkle approximately 1 ounce cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-moon shape.Add remaining 1/2 tablespoon oil to skillet or griddle and heat over medium-high heat until lightly smoking.Add quesadillas to skillet or griddle in a single layer, working in batches if necessary. Cook until lightly browned, about 4 minutes.
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