1 tablespoon olive oil
2 green onions (white and green parts), chopped
1 link chorizo, removed from the casing and crumbled,
or 1⁄4 cup bulk chorizo
1⁄4 cup creamy goat cheese
2 teaspoons cannaoil
2 (6-inch) our tortillas
Sour cream, for serving (optional) Salsa, for serving (optional)
In a medium skillet, heat the olive oil over medium heat.
Add the green onions and chorizo, breaking the sausage up with a spoon into small pieces. Sauté until the onions are tender and all the pink has disappeared from the meat.
In a medium bowl, stir together the goat cheese and cannaoil. Add the chorizo mixture and mix thoroughly. Don't wash the skillet.
In the same skillet, heat one of the tortillas.
Spread the filling across one tortilla, leaving a 1⁄4-inch border around the edges, and place the second tortilla on top.
Cook the quesadilla, turning once, until golden brown, 5 to 7 minutes total.
Let the quesadilla rest for a few minutes before cutting it in half and serving it with the sour cream and salsa, if using.
This delicious recipe is from our cookbook:
Herb: Mastering the Art of Cooking with Cannabis.
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