Pre-cooked Spanish rice (or rice cooked with some tomato sauce)
2 cups Mexican melting cheese (queso chihuahua or queso quesadilla)
4 flour tortillas
Mexican crema
Directions
Preheat the Blackstone griddle to medium-high heat. Drizzle and spread oil lightly on the griddle.
Place the chorizo on the hot griddle. Add the corn and season with Blackstone Carne Asada Seasoning.
Add the chopped green chiles and rice. Continue mixing as the meat cooks.
When the meat is thoroughly cooked, remove the mixture from the griddle and add the Mexican melting cheese.
Reduce the griddle temperature to low. Lightly brown both sides of each tortilla. Place the meat mixture in the middle of two tortillas, spreading it out to the edges. Top with another tortilla and gently press down to help the quesadillas melt and stick together.
When the first side is lightly browned, carefully flip both quesadillas. Once the cheese is melted, remove the quesadillas from the griddle.
Cut the quesadillas into fourths. Drizzle with Mexican crema and season again with Blackstone Carne Asada Seasoning.
