For those of you who don’t know me very well, I’m a procrastinator. A pretty big one. I very much enjoy being part of Secret Recipe Club, though I almost find the four week window to explore your assigned blog, pick a recipe, make it and write to be too much time. This month it certainly go the best of me. Healthy-Delicious was my assigned blog for this month. I’m a huge fan of Lauren’s blog and have been since I was introduced to it via SRC a few months back. After learning my assignment I quickly went her site, fantasizing about all the awesome recipes I could try. And then I stopped. Moving got in the way. First my old kitchen was too boxed up to make anything. Then my new kitchen became so filled I couldn’t even get inside. Time was quickly ticking away. I managed to find my knives, a few pans and set to work to see what I could come up with. Lauren’s Chorizo Quesadillas with Chipotle Cream was listed under One Pan and Quick Weekday Meals. I can truly attest to you that even with only a quarter of a kitchen this recipe is possible and delicious.

I had big plans of jazzing the recipe up, as always. A can of black beans would have been a great addition. Too bad the can opener was no where to be seen. Instead I just went with some fancy ingredients. I found a lovely, spicy veal chorizo and paired it with smoked Gouda. The chipotle cream went, mostly because the sausage already had enough of a kick. Finally, a hearty dollop of homemade guacamole–essential to practically any dish, Mexican or not.

Easy Chorizo Quesadillas with Homemade Guacamole (Adapted from Healthy-Delicious) Serves 4

• 1 lb chorizo sausage
• 2 ripe avocados
• 1 medium tomato, finely chopped and juice drained
• 1/4 c minced red onion
• Juice of 1 lime
• Generous pinch of salt
• 1/2 tsp garlic powder
• 1 tsp cumin
• 4 large whole wheat tortillas
• 1/2 lb smoked Gouda cheese, shredded
• Sour cream for serving

Heat a nonstick skillet over medium heat and crumble chorizo into pan. Cook until warmed through. Meanwhile, make the guacamole. In a medium bowl mash avocado, still leaving it slightly chunky. Stir in tomatoes, onions, lime juice, salt, garlic powder and cumin. Mix well and set aside.

Spray a large, nonstick skillet with cooking spray and heat over high heat. Fill half your tortilla with 1/4 each chorizo and cheese, making sure to mound mixture in center.

Fold tortilla in half and place on large skillet. Press down on tortilla a few times with a spatula, cover and cook 5-7 minutes until cheese begins to melt and bottom side is browned. Carefully flip tortilla and cook on other side for 5 minutes.

Cut tortilla into 4 wedges and serve with guacamole and sour cream.

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• Recipe: Chorizo Jam (and ONIONS! Why do you hurt me so?) (eatlikeagirl.com)
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• What’s for Dinner: Pork Quesadillas with Homemade Spanish Rice (faithfulprovisions.com)
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