Instructions

• Prepare the grill for direct cooking over low heat (250° to 350°F).
  Prepare the grill for cooking over medium-low heat (300°F).
  Prepare the grill for direct cooking over medium-low heat (250° to 350°F).
• In a small skillet over medium heat on the stove, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.
• Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tablespoons of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, scallions, and another 3 tablespoons jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.
• Brush the cooking grates clean. Grill the quesadillas over direct low heat, with the lid closed, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco, and cilantro.
  Brush the cooking grates clean. Grill the quesadillas over direct medium-low heat, with the lid closed, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco, and cilantro.
  Brush the cooking grates clean. Grill the quesadillas over medium-low heat, with the lid closed, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco, and cilantro.