How to make it

  • For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender.
  • Drain off fat.
  • Pat chorizo mixture with paper towels to remove as much additional fat as possible.
  • Stir in jalapeno pepper; set aside.
  • Brush one side of 3 tortillas with half of the cooking oil.
  • Place tortillas, oiled sides down, on a large baking sheet.
  • Spread the chorizo filling over tortillas on baking sheet.
  • Combine cheese and cilantro or parsley; sprinkle over filling.
  • Top with the remaining tortillas.
  • Brush with the remaining oil.
  • Place quesadillas on the rack of an uncovered grill directly over medium heat.
  • Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
  • To serve, cut quesadillas into wedges

Reviews & Comments 8

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    " It was excellent "
    hunnee ate it and said...
    thanks :D
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    " It was excellent "
    lori4flavor ate it and said...
    These sound and look great! Love that queso fresco! ^5
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  • linebb956 10 years ago
    This is a great idea... I want to add pepperoni also... Yummmy.... pizza style without take out!
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    " It was excellent "
    chihuahua ate it and said...
    Most definitely.
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  • eeks 10 years ago
    sounds good..Chorizo and italian sausage are always so fatty, so I put the cooked meat in a strainer when it's done cooking and let it sit right in the sink over the drain..less cleanup and less grease in the meat!! add some diced tomato, mushrooms and green bell pepper and this is a great fast dinner w/veggies!! I like it!! thanks!!
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  • bluewaterandsand 10 years ago
    Sounds very delicious.My grandkids love them so I know I will try this recipe.
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  • cabincrazyone 10 years ago
    Sounds really good. Thanks for the post.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Mexican queso fresco is a great cheese.
    This is a great take on the original Mexican Quesadillas.
    Today we all borrow from each other, so long as it taste good it does not matter what the filling is.
    Great substitutions is always the key to interesting cooking
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