Spicy Chorizo Quesadillas

Here’s my go-to chorizo quesadilla recipe, with crispy pan-fried tortillas, melty cheese, and seasoned Mexican chorizo sausage mixed with sautéed onions and peppers.

These quesadillas are my kids’ favorite weeknight dinner request. I usually double the recipe because they disappear so quickly at our table. Nothing better than hearing that sizzle when the tortillas hit the pan, right?

What Kind of Chorizo Should I Use?

There are two main types of chorizo you’ll find at the store, and either one can work in quesadillas – but they’ll give you different results. Spanish chorizo comes already cured and is ready to eat (kind of like salami), while Mexican chorizo is fresh and needs to be cooked first. For quesadillas, Mexican chorizo is the more traditional choice since it crumbles nicely and releases flavorful oils as it cooks. If you’re using Spanish chorizo, you’ll want to dice it into small pieces so it heats through evenly in your quesadilla. Just make sure whichever type you choose isn’t too oily, as this can make your tortillas soggy. If you’re using Mexican chorizo, cook it up first and drain off any excess fat before adding it to your quesadillas.

Options for Substitutions

This quesadilla recipe is pretty flexible and you can switch things up based on what you have in your kitchen:

• Chorizo: If you can’t find chorizo, you can use Mexican-style ground pork seasoned with paprika, garlic, and chili powder. Soyrizo (vegetarian chorizo) works great too for a meat-free version.
• Mature cheddar: Feel free to swap the cheddar with Monterey Jack, Oaxaca cheese, or a Mexican cheese blend. Just make sure to use a good melting cheese for the best results.
• Green onions: Regular white or red onions work fine – just dice them small and cook them briefly before adding to your quesadillas.
• Pickled jalapeños: Fresh jalapeños are a good substitute, or you can use mild green chiles if you want less heat. No jalapeños? A few dashes of hot sauce will do the trick.
• Flour tortillas: While flour tortillas are best for quesadillas, corn tortillas can work too – just warm them first so they’re more pliable and less likely to crack.
• Cilantro: If you’re not a cilantro fan or don’t have any, fresh parsley works, or you can skip it altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making quesadillas is cranking up the heat too high, which can burn your tortillas before the cheese has a chance to melt – keep your pan at medium heat and be patient. A common error is overstuffing the tortillas, which leads to filling spilling out and making a mess; instead, stick to about 1/2 cup of filling per quesadilla and leave a border around the edges. To prevent ending up with a greasy quesadilla, cook your chorizo first, drain it on paper towels, and then add it to your cheese mixture – this simple step makes a huge difference in the final texture. For extra-crispy results, brush your tortillas with a tiny bit of oil instead of adding it to the pan, and press down gently with a spatula while cooking to ensure even contact with the heat.

What to Serve With Chorizo Quesadillas?

These spicy, cheesy quesadillas pair perfectly with classic Mexican side dishes that help balance out all that richness. A simple bowl of Mexican rice makes the meal more filling, while a fresh, crisp cabbage slaw with lime dressing cuts through the heaviness of the cheese and chorizo. I always like to serve some whole black or pinto beans on the side – either from scratch or straight from the can (no judgment here!). For an extra fresh element, dice up some tomatoes and onions to make a quick pico de gallo, or slice up some cool cucumber sticks to help tame the heat from those jalapeños.

Storage Instructions

Keep Fresh: Already assembled but uneaten quesadillas? No problem! Place them in an airtight container with wax paper between each quesadilla and keep them in the fridge for up to 3 days. The flavors actually get even better as the chorizo seasons everything!

Make Ahead: You can prep all the fillings in advance – cook the chorizo, slice the green onions, and shred the cheese. Store these separately in the fridge for up to 2 days, then just assemble and cook when you’re ready to eat. This makes weeknight dinners super quick!

Warm Up: To bring back that crispy exterior and melty cheese, pop leftover quesadillas in a dry skillet over medium heat for about 2 minutes per side. You can also use a toaster oven for 3-4 minutes – just keep an eye on them to prevent burning. Skip the microwave if you can, as it’ll make them soggy.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 130-150 g

Ingredients

• 250g small chorizo sausages, sliced or diced
• 4 green onions, thinly sliced
• 2 tablespoons chopped pickled jalapeños
• 200g shredded mature cheddar cheese
• A small handful of chopped cilantro leaves, plus more for topping
• 4 large flour tortillas
• 2 tablespoons vegetable oil
• Guacamole for serving
• Chipotle hot sauce or spicy salsa for serving

Step 1: Cook the Chorizo

Start by heating a large frying pan over low heat.

Add the sliced chorizo and cook until it becomes crisp and most of the fat has rendered out.

Once done, remove the chorizo pieces and let them drain on paper towels.

Discard the oil left in the pan.

Step 2: Prepare the Filling

In a mixing bowl, combine the cooked chorizo with finely sliced spring onions, chopped pickled jalapenos, grated mature cheddar, and chopped coriander.

Mix everything well to ensure an even distribution of ingredients.

Step 3: Assemble the Quesadillas

Take the prepared chorizo mixture and divide it evenly among 4 large flour tortillas.

Fold each tortilla over to form a half-circle, pressing down gently to secure the filling inside.

Step 4: Cook the Quesadillas

Heat 1 tablespoon of vegetable oil in each of 2 frying pans over low-medium heat.

If you’re using a single pan, cook one tortilla at a time.

Add the folded tortillas to the pans and cook for 3-4 minutes on low heat until the underside is golden and the cheese starts to melt.

Carefully turn the tortillas over and cook the other side until golden as well.

Step 5: Serve the Quesadillas

Once cooked, remove the tortillas from the pan.

Cut each quesadilla into wedges for serving.

Scatter some extra chopped coriander over the wedges.

Serve with guacamole and a side of chipotle Tabasco or your favorite spicy salsa for added flavor.