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In a large skillet or frying pan, cook the ground chorizo over medium heat, breaking it up with a spoon, until fully cooked through and browned. This should take about 8-10 minutes.

Drain off any excess grease from the chorizo. Add the diced yellow onion and bell pepper to the skillet with the chorizo. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for another 1-2 minutes, until fragrant. Remove the chorizo mixture from the skillet and set aside in a bowl.

Wipe the skillet clean if necessary, or use a separate clean skillet. Heat 1 tablespoon of vegetable oil over medium heat. Place one flour tortilla in the hot skillet.

Sprinkle about 1/2 cup of the shredded Monterey Jack and Cheddar cheeses evenly over one half of the tortilla. Spoon about 1/4 cup of the chorizo filling over the cheese. Top the filling with another 1/4 cup of the shredded cheeses.

Fold the empty half of the tortilla over the filled half, creating a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and bubbly.

Carefully remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas, chorizo filling, and cheese, adding more vegetable oil to the skillet as needed.

Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings such as sour cream, salsa, sliced avocado, and fresh chopped cilantro.


In a large skillet or frying pan, cook the ground chorizo over medium heat, breaking it up with a spoon, until fully cooked through and browned. This should take about 8-10 minutes.

Drain off any excess grease from the chorizo. Add the diced yellow onion and bell pepper to the skillet with the chorizo. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for another 1-2 minutes, until fragrant. Remove the chorizo mixture from the skillet and set aside in a bowl.

Wipe the skillet clean if necessary, or use a separate clean skillet. Heat 1 tablespoon of vegetable oil over medium heat. Place one flour tortilla in the hot skillet.

Sprinkle about 1/2 cup of the shredded Monterey Jack and Cheddar cheeses evenly over one half of the tortilla. Spoon about 1/4 cup of the chorizo filling over the cheese. Top the filling with another 1/4 cup of the shredded cheeses.

Fold the empty half of the tortilla over the filled half, creating a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and bubbly.

Carefully remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas, chorizo filling, and cheese, adding more vegetable oil to the skillet as needed.

Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings such as sour cream, salsa, sliced avocado, and fresh chopped cilantro.
