First, let’s cook the chorizo. Heat a large skillet over medium heat. Add the onion and chorizo to the hot pan and cook until the onions are soft and the chorizo is darker and thicker, about 8 minutes total cook time. Move this chorizo mixture to a paper towel lined bowl to drain off some of the excess fat.
We like to use the Ninja Woodfire Outdoor Grill for this recipe since we can use high heat and get smoky flavor. Heat the grill of your choice to medium-high heat. Spread mayo on one side of each slices of bread and grate any cheese you’re using before you get to the grill. At the grill, sprinkle the mayo sides of the bread with cotija cheese and put the cheese-mayo side down on the grill. Spread each sandwich with some of the chorizo mixture and 2 ounces of the queso quesadilla, top with another slice of bread, mayo side up. Cook the sandwiches on first side for 3 to 4 minutes or until the cheese is beginning to melt and the bread is golden. Sprinkle each sandwich with more cotija cheese and flip. Cook another 3to 4 minutes on the second side.
Remove the sandwiches from the grill and cool for 2 to 3 minutes before slicing and digging in.
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