Fast-Off-The-Grill Chorizo Quesadillas

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Heat a medium skillet over medium-high heat. Add chorizo, crumbling with a spatula as it cooks. Sauté until browned and cooked through, about 5 minutes.
Using a slotted spoon, transfer chorizo to a plate and set aside.
Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans over half of each tortilla, leaving a 1/2-inch border.
Scatter about 1/3 cup cooked chorizo over beans. Top with a generous 1/3 cup cheese, then divide and arrange cilantro over top.
Fold tortillas over filling to form half-moons. (Quesadillas can be assembled up to 1 hour in advance; cover loosely with plastic wrap and hold at room temperature.)
Prepare a charcoal grill or preheat a gas grill to medium heat.
Lightly brush outsides of tortillas with oil.
Using a wide spatula, transfer quesadillas to grill. Cook for about 1 minute, then rotate 90 degrees and continue grilling until crosshatch grill marks form.
Flip quesadillas and grill second side until heated through and lightly crisp.
Transfer to a cutting board. Cut into wedges using a sharp knife or pizza cutter.
Arrange on a platter and serve immediately with tomatillo salsa.