Chorizo Quesadillas

Chorizo Quesadillas

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  • 6 ounces fresh chorizo sausages casings removed
  • 6 flour tortillas 6 to 8 inches
  • Vegetable oil
  • cups coarsely grated jalapeño cheese or pepper jack cheese
  • 3 scallions white and light green parts only, very thinly sliced
  • ¼ teaspoon freshly ground black pepper
  • Store-bought or homemade guacamole
  • Your favorite salsa
  • cup crumbled queso fresco cheese
  • 1 tablespoon finely chopped fresh cilantro leaves


  • Prepare the grill for direct and indirect cooking over low heat (250° to 350°F).
  • In a small skillet over medium heat, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible.
  • Transfer the chorizo to a paper towel to drain and cool for 5 minutes.
  • Crumble it into small bits if necessary.
  • Lightly brush one side of each tortilla with oil.
  • Place the tortillas, oiled side down, on a work surface.
  • Assemble the quesadillas by spreading 3 tablespoons of the jalapeño cheese on one half of each tortilla.
  • Top the cheese with equal amounts of chorizo, scallions, and another 3 tablespoons jalapeño cheese.
  • Season evenly with the pepper.
  • Fold the empty side of the tortillas over the filling.
  • Brush the cooking grates clean.
  • Grill the quesadillas over direct low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once.
  • Remove from the grill and let rest for about 1 minute.
  • Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco cheese, and cilantro.
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