Chorizo Quesadillas

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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4 large (12-inch) flour tortillas

2 cups shredded Monterey pepper Jack or smoked Cheddar

1/2 pound chorizo or andouille, casing removed and finely chopped

2 scallions, chopped


3 small plum tomatoes, seeded and chopped

1 jalapeno, seeded and finely chopped

1 small white onion, finely chopped

Handful cilantro, finely chopped

Coarse salt


  1. Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 
  2. For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.