4 ounces mozzarella cheese, grated
4 ounces Cheddar cheese, grated
8 ounces cooked chorizo (sausage), outer casing removed or ham, diced
4 scallions, finely chopped
2 fresh green chilies, seeded and finely chopped (such as poblano)
Salt and pepper
8 flour tortillas
Vegetable oil, for brushing

Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together. Divide the mixture between 4 flour tortillas then top with the remaining tortillas. Brush a large, nonstick skillet with oil and heat over medium heat. Add one quesadilla and cook, pressing down with a spatula for 4-5 minutes Underside should be crisp and lightly browned. Turn over and cook the other side until the cheese is melted. Remove from the skillet and keep warm. Cook the remaining quesadillas individually. Cut each quesadilla into quarters. Serve with salsa and guacamole. Packing: Wrap in waxed paper or foil.