Spicy quesadillas are a fun and easy lunch option, try these with cool sour cream and fresh salsa!
Preheat oven to 375˚F. Heat a dry sauté pan over medium-high heat. Roast Serrano peppers until skin is lightly charred. Remove from heat and cool to room temperature. Slice and remove seeds.
On baking sheet lay out tortillas. Spray with cooking oil spray and flip over. Top tortillas with sausage, onions, and peppers and place in oven for 4-5 minutes, pull out and top with cheeses. Place back in oven until cheese is melted completely. Remove from oven and fold in half. Place on plate and top with salsa, sour cream, and fresh chopped chives.
Pickled Red Onion
Combine all ingredients except onion in medium saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Strain out solid ingredients and immediately place onions in hot liquid. Allow to cool to room temperature. Place in clean jar with lid and refrigerate 24 hours before using. Keep refrigerated for up to one week.