These easy quesadillas de chorizo are filled with flavorful Mexican chorizo and melted cheese. Crispy, cheesy, and packed with savory, spicy flavor!
The rich, savory flavor of Mexican pork chorizo makes these quesadillas especially delicious. As it cooks, the chorizo releases all its wonderfully seasoned flavor, which combines with the melted cheese inside warm corn tortillas. Simple ingredients, but such a good combination!
Crispy on the outside and cheesy, flavorful, and slightly spicy inside, these chorizo quesadillas are perfect for an easy meal any time of day.
Serve them with your favorite salsa, guacamole, or a simple side dish and enjoy!
You’ll Need
- Tortillas: For these quesadillas I used corn tortillas, but flour tortillas work perfectly too.
- Chorizo: Use Mexican chorizo, a highly seasoned sausage made with ground pork and a blend of spices and chiles. Remove it from its casing and cook it before adding it to the quesadillas.
- Cheese: Use a good melting cheese. Oaxaca, Chihuahua, mozzarella, or any cheese you enjoy in quesadillas will work well.
- Oil: Just a little for cooking the quesadillas and helping the tortillas turn golden and crispy.
How To Make Quesadillas de Chorizo
Heat a little oil in a pan over medium heat. Add the Mexican chorizo and cook, breaking it apart with a spoon, until fully cooked and slightly crispy, then set aside.
Lightly oil a griddle over medium heat and place a tortilla on it. Add cheese and cooked chorizo to one half, then cook for a minute or two, until the tortilla softens and the cheese starts to melt.
Fold the empty half over the cheese and chorizo filling. Gently press it down with a spatula and let it cook for another minute, allowing the cheese to melt and hold everything together.
Carefully flip the quesadilla and cook the other side until golden and crispy around the edges. Continue cooking until the cheese is completely melted and the tortilla has developed those deliciously crisp edges.
Make Them Extra Crispy
For extra-crispyquesadillas de chorizo, don’t rush the final cooking time. Once you’ve folded them, let them cook over medium heat until the tortilla is golden and crisp.
Keep the heat at medium and use just a light coating of oil on the griddle. This gives the tortillas enough time to crisp up while the cheese melts without burning the edges.
Why Chorizo Makes These Quesadillas So Good
Mexican chorizo does most of the work here. Made with ground pork, spices, and chiles, it’s packed with bold, savory flavor. As it cooks, the chorizo releases its deliciously spiced red oil, which coats the meat and adds even more flavor to the quesadillas.
Then you have the melty cheese, the warm tortilla, and those crispy golden edges. That little bit of chili-infused oil soaking into everything is what makes these quesadillas de chorizo so ridiculously good and hard to resist!
Serving Chorizo Quesadillas
These chorizo quesadillas are delicious on their own, but a few fresh toppings or sides can make them even better.
Serve them with salsa roja for a spicy kick, or add a spoonful of creamy guacamole on top.
For something fresh and crunchy, my Mexican cabbage salad makes a great side. You can also serve them with pico de gallo, sour cream, or your favorite Mexican toppings.
More Quesadilla Recipes
If you love these quesadillas de chorizo, you’ll want to try some of my other quesadilla recipes too! These easy recipes are perfect whenever you’re craving something cheesy and delicious.
Loved this Mexican recipe? Follow me on Pinterest where you can find this and other homemade meals.
Quesadillas de Chorizo
Ingredients
- 4 corn tortillas
- 7 oz Mexican pork chorizo
- 1 ¼ cups shredded melting cheese (such as Oaxaca, Chihuahua, or mozzarella)
- 1 Tablespoon vegetable oil (plus more for the griddle if needed)
Instructions
- Heat the oil in a skillet over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and fully cooked. Set aside.
- Lightly oil a griddle or skillet and place a tortilla over medium heat. Add about â…“ cup of cheese to one half, followed by some cooked chorizo.
- Let the tortilla warm until softened and the cheese starts to melt. Fold the empty half over the filling and gently press it down with a spatula.
- Cook for another minute or two, then carefully flip and cook the other side until golden and crispy around the edges and the cheese is completely melted.
- Remove from the griddle and serve warm with your favorite salsa, pico de gallo, guacamole, or a fresh side salad.
Notes
- Use Mexican pork chorizo, which is fresh and highly seasoned. Spanish cured chorizo isn’t the same and won’t work the same way in this recipe.
- Oaxaca and Chihuahua are great choices, but mozzarella or another good melting cheese works beautifully too.
- It may be tempting to pile on the chorizo and cheese, but keeping the filling moderate makes the quesadillas easier to fold and helps them crisp nicely.
- This is important for getting crispy, golden tortillas while giving the cheese enough time to melt.
- You only need a light coating of oil on the griddle. Too much can make the tortillas greasy instead of nicely crisp.
