Chicken and Spicy Chorizo Quesadilla with Gouda
1½ thinly sliced scallion
½ finely chopped and seeded jalapeños
½ juiced limes
0.1 cups fresh chopped cilantro
⅛ teaspoons salt
2 6-inch flour tortillas
3 slices Arla® Gouda Cheese
4 ounces cooked and sliced chicken breast
Combine the tomato, scallion and jalapeño. Season with lime juice, cilantro and salt. Stir and set aside.
Preheat a nonstick skillet or griddle over high heat. Make one quesadilla at a time. Blister one tortilla for 20 seconds in the skillet. Top with 1½ slices of cheese, half the chicken, chorizo and scallions. Top with another 1½ slices of cheese and a second tortilla. Cook for one minute, flip the quesadilla over and continue cooking for one more minute. Remove from heat, set aside. Repeat for the next quesadilla.
Cut quesadillas into wedges and top with salsa.