Weekly Recipes

Chorizo Quesadillas

Chorizo Quesadillas

Chorizo Quesadillas are fabulously flavorful and super easy to make. The filling can even be frozen for a nearly instant, satisfying appetizer or meal.

Chorizo Quesadillas are my absolute favorite dish for chorizo. So what is chorizo? It’s a Mexican pork sausage that has a few key differences from other sausage. there are two versions, fresh and dried. Here we are using fresh. In a nutshell, it’s usually made with a chile paste; that paste is a combination of dried chiles and vinegar allowed to ferment a bit. This paste along with paprika (particularly in Spanish versions) gives the chorizo its red color. Seasoning varies and often includes other spices, pepper, and garlic.

Often I use Italian sausage rather than chorizo. It tends to have chunkier texture and more predictable flavor than chorizo. I find I like to use chorizo more as a robust seasoning in a dish rather than the main featured meat. When cooked up and broken up in a skillet, it tends to have a finer texture than Italian sausage. For quesadillas, I think it’s ideal – robust flavor and small crumbles that distribute throughout the shredded cheese really well. Note that in this photo, I used whole wheat tortillas. They seem to feel healthier, don’t you think? (Yeah, like quesadillas are health food!)

I’ve tried several brands of chorizo, and some were pretty terrible. This recipe uses Jenny-O turkey chorizo, which I find very well suited to quesadillas. I’d be less likely to use it as a main dish meat (as in a burger). Nice flavor and perfect texture for quesadillas.

This filling keeps well. I plan to cook up a batch and then freeze it – I’m pretty sure that will work just fine. That way, you can cook up some gourmet quesadillas in no time flat.

Hope you enjoy this one!

Chorizo Quesadillas
Prep time
Cook time
Total time
Serves: 12 servings
  • ½ lb Jenny-O Turkey Chorizo
  • ½ cup mild diced green chiles
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 dozen 10-inch tortillas (or more smaller ones)
  1. Over medium heat, lightly brown the chorizo, just until it's in small crumbles, then remove from heat.
  2. Blend the cheese with the chorizo and green chiles.
  3. For each quesadilla, place a tortilla on a large skillet or tortilla maker, spread mixture evenly, and top with second tortilla.
  4. Of course, I prefer using a tortilla maker - in which case you cook until top tortilla is starting to brown and filling is melted. In a skillet, you need to flip it and cook the other side. I find the easiest way to do this is cook over medium heat, peeking to see cheese is melted and bottom starting to brown. Then slide it off onto a plate, invert skillet on top of plate and flip so uncooked side is now on the skillet. Then cook till bottom tortilla is starting to brown ( a couple minutes).
  5. Slide cooked quesadilla off onto a plate, cut into wedges and serve.
  6. If desired, serve with shredded lettuce, sour cream, salsa, whatever & enjoy!


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