Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1/2 pound chorizo, casing removed, finely chopped

　　1 large yellow onion, chopped

　　3 large garlic cloves, chopped

　　1 tablespoon chili powder (a palmful)

　　1 1/2 teaspoons ground cumin (half a palmful)

　　Salt and freshly ground black pepper

　　1 10-ounce box frozen cooked butternut squash puree, defrosted

　　1 quart chicken stock or broth

　　4 12-inch flour tortillas

　　2 cups shredded Monterey Pepper Jack or smoked Cheddar cheese

　　4 scallions, finely chopped

　　1/2 cup fresh cilantro leaves (a generous handful), chopped

　　2 small plum tomatoes, seeded and chopped

　　

Step 1

Preheat a large soup pot over medium-high heat. Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for 2 minutes. Add the onions, garlic, chili powder, cumin, salt, and pepper. Continue to cook for 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes.

　　

Step 2

While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro, and tomatoes, and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with the remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside the soup.

　　Rachael Ray 365: No Repeats