Chorizo Quesadilla Recipe
My chorizo quesadilla features crispy flour tortillas loaded with seasoned Mexican chorizo, sauteed onion, jalapeno, and red chili pepper, all held together with a generous layer of melted, gooey Monterrey Jack cheese. It's a 25-minute meal that's anything but ordinary.
Servings: 4
Calories: 591kcal
Ingredients
Chorizo:
- 8 oz chorizo uncooked
- 1 small sweet onion
- 1 jalapeno
- 1 red chili pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- coarse kosher salt to taste
Quesadilla:
- 4 soft flour tortillas - burrito size
- 8 oz Monterrey Jack cheese block, grated
- cooked chorizo and veggies from above
Instructions
Chorizo Filling:
- Dice onion, jalapeno, and chili peppers. Take chorizo out of it's casing and crumble. PRO TIP: if you want to make your quesadillas spicier, leave in the seeds and membrane of the chili peppers. If you want to make it mild, take out the seeds and membrane from jalapeno peppers.
- Preheat a pan over medium heat, add some oil, add in diced onion, jalapeno, chili pepper and chorizo. Break up the chorizo as much as you can as it cooks. Cook until the sausage is completely done and veggies are softened. Add the seasoning about half way through the cooking.
- Once the sausage and vegetable are done take it out of the pan or set it aside.
Quesadilla:
- Each quesadilla will take two large tortillas, 4 oz of cheese, and half the chorizo and vegetable mixture.
- Preheat a pan over medium to medium low heat (you know your stove, the pan shouldn't be too hot for the tortilla to burn before cheese is all melted).
- Grease the pan with some oil or cooking spray. Add tortilla and spread 2-3 oz of cheese evenly all over the tortilla.
- Spread half the chorizo and vegetables mixture over the cheese and spread another ounce or so over the top. Top it off with the second tortilla and let it cook until most cheese is melted and bottom tortilla gets crunchy.
- Use a large spatula to flip the quesadilla and let the other side get nice and crunchy.
- Take tortilla out onto a cutting board and let it cool about 5 minutes to cool before cutting or the cheese will ooze out too much.
Notes
- Make if gluten free: simply use gluten free tortillas but note that size is different. They come smaller so you will get more quesadillas out of this filling recipe.
- Proportions: Each quesadilla uses 2 large tortillas, 4 oz of cheese, and half the chorizo filling. This recipe makes 2 large quesadillas, serving 4.
- Make Ahead: The chorizo filling can be made 1-2 days ahead and stored in the refrigerator. Assemble and cook quesadillas fresh for the best crispy tortillas. Warm up chorizo mixture when needed.
Nutrition
Calories: 591kcal | Carbohydrates: 38g | Protein: 29g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 795mg | Potassium: 274mg | Fiber: 3g | Sugar: 7g | Vitamin A: 861IU | Vitamin C: 24mg | Calcium: 532mg | Iron: 4mg