Quesadillas with homemade chorizo, refried beans and cheddar

Ingredients:

• 1 tbsp lard
• 1/4 cup chopped onion
• 3 cloves garlic, crushed
• 220 g of minced pork
• 1 teaspoon ground ancho pepper
• 1 tsp ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• A pinch of ground cinnamon
• A pinch of ground cloves
• 4 wheat tortillas, 25 cm in diameter.
• 2 cups grated cheddar
• 1 cup refried beans
• 1 jalapeño, chopped (remove seeds to reduce heat), optional
• 2 tablespoons unsalted butter
• Guacamole, salsa, chopped green onions and sour cream, for serving

Preparation:

1. In a large skillet over medium heat, heat the lard. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, cloves, and 1/2 teaspoon salt and cook, stirring and breaking up the ground pork until browned, about 4 minutes. Add 1/2 cup water, bring to a boil, and simmer for 5 minutes. Transfer to a medium bowl.
2. Place a tortilla on a work surface and sprinkle evenly with 1/2 cup of cheddar. Add a quarter of the chorizo, a quarter of the beans, and some jalapeño. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and fillings.
3. In a large nonstick skillet or cast iron skillet, melt 1/2 tablespoon butter over medium heat. Cook the quesadillas, turning once, until the cheese is melted and the tortilla is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and cook the remaining quesadillas in the same manner.
4. Cut quesadillas into triangles and serve with guacamole, salsa, sliced ​​green onions and sour cream.