Chorizo and Goat Cheese Quesadilla with Tomatillo Salsa
It's October baseball, people, which means that, as a Giants fan, I have bitten my nails to the quick and I have cursed the Cardinals--an easy thing to do because I have always professed that I am a Cubs fan first and a Giants fan second. Lucky for me, the possibility of the Cubs and the Giants battling it out any time in the near or even distant future in the National League Championship Series seems pretty slim. For Game One of the NLCS, the husband and I sat down to an evening of delight with these chorizo and goat cheese quesadillas with a homemade tomatillo salsa (to be clear, for Game Two, we sat down to a plate of disappointment. There may have been food then, but I don't remember). On the first of what I hope to be four nights of the Giants winning, the tartness of the tomatillos plays well with the savoriness of the chorizo and the tanginess of the goat cheese. Chorizo, that little pork sausage originating on the Iberian Peninsula, can...