Step one, like always, started with a trip with Calandro's Supermarket at the corner of Perkins and Seigen in Baton Rouge. I found everything that I needed and more... except one thing: chorizo. Calandro's had some smoked chorizo but I needed the fresh stuff to take out of its casing (or never put it in one).
Fortunately I remembered the leisure class I took on sausage making at the Louisiana Culinary Institute. Chef Dave Tiner provided us with a homemade chorizo recipe. I picked up some smoked paprika and got the butcher to grind some pork for me. I knew I'd have the rest of the ingredients at my house already. I put some white wine, salt, pepper, paprika, cumin, oregano, granulated garlic, sugar and cayenne in a mixing bowl. After whisking it all together I added a pound of ground pork and mixed all of the seasonings into it. Boom! Chorizo!
I also made a cilantro-chile crema to go with the quesadillas. Emeril called it the "icing on this cake," it it wasn't hard to see why. In a food processor I combined sour cream, cilantro, a minced jalapeno, three garlic cloves, some green onions, a little cayenne and a little salt. After blending for a few minutes, I had a delicious spicy yet refreshing crema!
The end result, especially when drizzled with the cilantro-chile crema, turned out to be fairly spectacular. The quesadillas provided a great balance of spicy and savory with a combination of textures from creamy to crunchy. All in all, this recipe was most definitely a success!