Pork Chorizo & Poblano Quesadillas

Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and sliced peppers. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and the peppers are softened. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheese and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (adding a drizzle of olive oil in between batches). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.

Just before serving, in a large bowl, whisk together the ranch dressing and guacamole. Taste, then season with salt and pepper if desired. Add the chopped lettuce and halved tomatoes. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad and cilantro sour cream on the side. Enjoy!