Spicy Chorizo Quesadillas
Spicy Chorizo Quesadillas
Ingredients
For the Chorizo Filling
- 1 pound ground chorizo
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 garlic, cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Quesadillas
- 8 flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 2 tablespoons vegetable oil, or as needed
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 6 min
- 7
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.
⏱️ 10 min
- 8
Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings such as sour cream, salsa, sliced avocado, and fresh chopped cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo Quesadillas
Ingredients
For the Chorizo Filling
- 1 pound ground chorizo
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 garlic, cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Quesadillas
- 8 flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 2 tablespoons vegetable oil, or as needed
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 6 min - 7
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.
⏱️ 10 min - 8
Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings such as sour cream, salsa, sliced avocado, and fresh chopped cilantro.
⏱️ 2 min