Quesadillas de Chorizo

quesadillas

These easy quesadillas de chorizo are packed with flavorful Mexican pork chorizo and plenty of melty cheese, all tucked into crispy golden corn tortillas.

prep 5

cook 15

total 20

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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 ⅓ 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.

Nutrition Information