Cheesy chorizo quesadillas are great as an easy weeknight meal and reheated leftovers are perfect for lunch the next day! This simple recipe calls for only 7 ingredients and comes together in 30 minutes or less.
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This recipe is super customizable and can be made both keto and gluten free thanks to the large variety of tortillas on the market today, select the type that best suits your needs! I typically use La Banderita Carb Counter tortillas (they're low calorie and have only 4 net carbs each).
I highly recommend making some Creamy Poblano Sauce, Baja Sauce or a batch of Easy Homemade Guacamole for dipping. Sour cream, salsa and queso are also delicious options.
Oh and don't forget to use any leftover tortillas to make these awesome, personal Tortilla Pizzas! I also highly recommend trying this Steak Quesadilla Recipe.
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Why You'll Love This Recipe
Quick & simple: this recipe is fast and requires only a few basic ingredients!
Customizable: quesadillas are great for picky eaters. It's easy to add, subtract or substitute ingredients as needed.
Lunch: leftovers are excellent for lunch and can easily be reheated in a pan on the stovetop. You can also reheat using a toaster oven or air fryer. I don't recommend microwaving, as this will result in soggy tortillas (we want them nice and crispy)!
Use up produce: put excess produce to good use. If you've got half of an onion or tomato hanging out in the refrigerator, it's easy to dice them up and use as an additional filling or topping for your quesadillas.
Ingredients & Substitutions
Chorizo: I use pork chorizo but beef will also work.
Red bell pepper: dice it up and mix into browned chorizo!
Tortillas: regular flour, low carb or gluten free. Whichever suits your needs.
Cheese: shredded, sharp cheddar.
Red onion: white or yellow can be substituted.
Black olives: or black beans if you're not keen on olives!
Cilantro: for fresh flavor and color.
How To Make Chorizo Quesadillas
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
- Brown chorizo over medium heat.
- Add diced bell pepper and cook the two ingredients together until peppers begin to soften.
- Drain excess fat from the meat and set mixture aside.
- Place a separate pan on medium low heat.
- Lay a tortilla flat in the pan. Add cheese, chorizo and bell pepper mixture, black olives, minced red onion and chopped cilantro. Top with more cheese and fold in half. Flip after 3-5 minutes.
- Allow quesadilla to cool for a couple of minutes and then cut into pieces. Enjoy!
Expert Tip
Don't worry too much about cheese spilling out into the pan when you fold your quesadilla in half. Cheese overflow will melt onto the outside of the tortilla and become crispy, which is super delicious!
Variations
- Make it spicy: this recipe is fairly mild but you can certainly spice it up by using hot chorizo (rather than mild). Or try drizzling some sriracha over filling when making your quesadilla! Red pepper flakes or jalapenos will also add some extra heat.
- Add different fillings: black beans, corn, different varieties of peppers.
- Make it breakfast: add some sautéed diced potato and scrambled eggs!
- Add protein: shrimp or chicken would both pair nicely with chorizo.
How to Store
Allow quesadillas to cool and place them in an airtight food storage container or Ziploc baggie. Store in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to two months.
How to Reheat
If leftovers are in the freezer, transfer them to the refrigerator to thaw overnight.
Stovetop: place a skillet on the stovetop and turn heat to medium low. Place quesadilla pieces in the pan and cook for 3-5 minutes. Flip and cook 3-5 more until warmed through.
Toaster oven: preheat toaster oven to 350°F. Place quesadilla pieces on baking sheet attachment and cook for about 10 minutes, or until warmed through.
Air fryer: place quesadilla in the air fryer and cook for 5-10 minutes at 350°F.
More Mexican Recipes
- Classic Skinny Margaritas | Just 5 Ingredients!
- Blackened Mahi Mahi Tacos With Slaw
- Chicken Enchiladas With White Sauce
- Chicken Tinga Enchiladas
- Creamy Taco Soup
- Chicken Street Tacos
- Beef Taco Stuffed Peppers
- Chicken Taco Stuffed Peppers
- Taco Salad Bowls With Shredded Chicken
- Sheet Pan Nachos With Ground Beef
- Slow Cooker Mexican Shredded Beef
- Low Carb Taco Casserole
- Shredded Beef Tostadas
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Cheesy Chorizo Quesadillas
Equipment
- 2 Skillet pans
Ingredients
- 1 lb pork chorizo *see note below
- 1 small red bell pepper *diced
- Five 8" flour tortillas *see note below
- 2 cups shredded cheddar cheese *see note below
- One 2.25 oz can sliced black olives *drained
- ⅓ small red onion *minced
- ½ cup chopped cilantro
Recipe notes
Pork Chorizo: Beef chorizo will also work. If you want your quesadillas to be spicy, you can choose a hot chorizo (rather than mild)! Tortillas: regular flour, low carb or gluten free (whichever best suits your needs). Cheese: freshly shredded cheese tastes best in my opinion, but you can definitely use a bagged/pre-shredded option to save time.Instructions
- Place a skillet on the stovetop and turn heat to medium. Brown chorizo.
- Once chorizo is cooked through, add diced red bell pepper. Mix and cook the two ingredients together until peppers begin to soften (5-7 minutes).
- Drain excess fat from the meat and set mixture aside.
- Place a separate pan on the stovetop and turn heat to medium low.
- Lay a tortilla flat in the pan. Add cheese, chorizo and bell pepper mixture, black olives, minced red onion and chopped cilantro. Top with more cheese and fold in half. Flip after 3-5 minutes.
- Allow quesadilla to cool for a couple of minutes and then cut into pieces. Enjoy!
Storage instructions:
- Allow quesadillas to cool. Place them in an airtight food storage container or Ziploc baggie. Refrigerate for up to 3-4 days. Freeze for up to two months.
How to reheat:
- Place leftovers in a skillet and cook over medium heat for 3-5 minutes on each side. Reheat in the oven (or toaster oven) at 350°F for about 10 minutes. You can also place quesadilla pieces in an air fryer and cook for 5-10 minutes at 350°F.
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Kim Waldorf says
You are always putting out easy and yummy recipes! Sharing this one on my Moments this week! Happy Cinco De Mayo!
Garlic Salt & Lime says
Thank you, Kim! Happy Cinco De Mayo!
Juliet says
These look delicious! I’m going to try them on Cinco de Mayo. My favorite eating holiday!
Garlic Salt & Lime says
I agree! I love Mexican food so Cinco De Mayo is where it's at!
Kim | Shiplap and Shells says
These look so amazing Stacey! I would love to feature this in my Saltwater Sounds weekly blog post on Sunday.
Garlic Salt & Lime says
Thank you, Kim! I'd love to be featured!!