Chorizo Quesadillas With Radish and Fennel Salsa Recipe

Ingredients

• For the Salsa:
• 5 radishes, diced
• 1/2 fennel bulb, diced (plus some fronds, if you have them)
• 2 scallions, white and pale-green parts only, thinly sliced
• 1/2 cup (20g) cilantro leaves and tender stems, chopped
• 1/2 jalapeño pepper, seeds removed if desired, finely chopped
• 2 tablespoons (30ml) fresh juice from 1 lime
• Kosher salt and freshly ground black pepper
• For the Quesadillas:
• 1 tablespoon (15ml) extra-virgin olive oil, divided, plus more as needed
• 8 ounces (225g) Spanish-style chorizo sausage (cured, not fresh), cut into 1/2-inch cubes
• 4 (8-inch) flour tortillas
• 2 cups mixed grated cheddar and pepper Jack cheeses (8 ounces; 225g), divided (see note above)
• 2 scallions, thinly sliced

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