Chico's Dirty Taco's & Tequila Dirty Tacos

To celebrate Cinco de Mayo, Chico's Dirty Taco's & Tequila stopped by Good Day Thursday to cook up some tacos and quesadilla.

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On the web: http://www.chicosdirtytacos.com/

Chico’s Dirty Tacos Quesadilla Recipe
Serves Two

For The Quesadilla
2 Twelve Inch Flour Tortilla
1 Fresh Jalapeno Finely Diced
1 Small Sweet Onion Finely Diced
1 Cup Shredded Assorted Mexican Cheeses Such As Queso Fresco and Asidero but Cheddar and Jack Cheeses will work equally as well
Olive Oil to cook with

Pickled Cabbage
1 Cup Green Cabbage Finely Shredded
1 Tablespoon Granulated Sugar
5 Slices Pickled Jalapenos Finely Diced and Two Tablespoons Juice from the jar
1 Pinch Kosher Salt

In a small mixing bowl combine the pickled jalapeno juice, sugar and kosher salt. Stir until the sugar and salt have dissolved. Finely slice the cabbage and toss into the pickling liquid along with the diced jalapenos.

Pico Fresco
1 Vine Ripe Tomato Diced
¼ Cup Finely Diced Sweet Onion
1 Each Jalapeno, Seeds Removed and Finely Diced
1 Tablespoon Fresh Cilantro Leaves, Chopped
A Pinch of Kosher Salt
A Pinch of Black Pepper
A Pinch of Coriander
A Pinch of Cumin

Dice the tomatoes, onion, and jalapeno and combine in a small mixing bowl with the fresh cilantro. Season the mix to taste with the dry spices. Store refrigerated in a covered container.

Preparation
Dice the onions and jalapeno. In a small sauté pan heat a little olive oil and add the onions and jalapeno. Cook until the onions begin to brown stirring occasionally. Remove from the heat and hold warm.

Lay out the tortillas and spread an equal amount of cheese over one half of the tortillas. Spread the sautéed onions and jalapenos over the cheese. Fold the empty half of tortilla over the ingredients to form a half moon.

Add a small amount of oil to a large skillet and bring the pan to a medium high heat. Place the filled quesadilla in the pan and allow the tortilla to brown slightly on one side. Flip the quesadilla and lightly brown the second side. Remove from heat and repeat the process for the second quesadilla.

Cut the quesadilla into wedges and garnish with a small handful of Jalapeno Pickled Cabbage and Pico Fresco.