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Jamie Purviance

Chorizo Quesadillas

  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    4 to 6 min.

Serves 4 to 6
Prep Time
20 min.
Grilling Time
4 to 6 min.

the Ingredients

20151023095408 Row Pork 18
  • 170 grams fresh chorizo sausages, casings removed
  • flour tortillas, 15 to 20 centimeters
  • Vegetable oil
  • 225 grams coarsely shredded jalapeño cheese or pepper jack cheese
  • 3 scallions (white and light green parts only), very thinly sliced
  • ¼ teaspoon freshly ground black pepper
  • Store-bought or homemade guacamole
  • Your favorite salsa
  • 75 grams crumbled queso fresco
  • 1 tablespoon finely chopped fresh cilantro leaves


  • 01 Prepare the grill for direct cooking over low heat (120° to 180°C).
  • 02 In a small skillet over medium heat on the stove, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.
  • 03 Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tablespoons of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, scallions, and another 3 tablespoons jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.
  • 04 Brush the cooking grates clean. Grill the quesadillas over direct low heat, with the lid closed, until golden on both sides, 4 to 6 minutes, turning once. Remove from the grill and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, queso fresco, and cilantro.

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