
Have some leftover Pork Chorizo and not sure what to do with it? How about some Crispy Chorizo Quesadillas. Super easy to make.
What is Chorizo
If you are not familiar with Chorizo, it’s spicy ground pork used in many Mexican dishes. Now while Chorizo tastes great, it isn’t very diet-friendly.
While Chorizo is relatively high in protein, it’s also high in calories, sodium and fat, making it something you shouldn’t consume often if you are trying to lose weight.

How to Roast Poblano Peppers
Roasting Poblano Peppers might be a challenge for some especially if you’ve never done it before. But don’t stress, I wrote an article on 3 different ways on How to Roast Poblano Peppers.

What is a Quesadilla
A quesadilla is a Mexican dish consisting of a tortilla filled primarily with cheese, and sometimes meats, beans, and spices, then cooked on a griddle.
Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States. You can read more about it here Quesadilla – Wikipedia.

Gather your Ingredients
You will need the following ingredients to make this Chorizo Quesadillas recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Canola Oil – you can also use vegetable oil
- Chorizo
- Red Onion – if you must, you can substitute for a yellow onion
- Poblano Pepper
- Salt – a must for most recipes
- Pepper
- Shredded Monterey Jack Cheese
- Tortillas
How to Make Crispy Chorizo Quesadillas
- In a skillet over medium-high heat, add the oil and the chorizo and cook until browned. Drain most of the liquid.
- Return the skillet to the heat and add the onion and poblano pepper. Continue to cook, stirring occasionally until the vegetables are brown, 5 to 7 minutes. Season with salt and pepper to taste.
- Divide the shredded cheese between 2 tortillas and top each with half of the vegetable chorizo mixture. Top with the remaining tortillas.
- Heat a large skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually until the tortillas are brown and crispy and the cheese is fully melted.
- Cut each quesadilla into 4 wedges and serve with your favorite toppings like guacamole, sour cream and salsa.
More Recipe Ideas
Printable Recipe Card

Crispy Chorizo Quesadillas
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Ingredients
- ½ Tbsp Canola Oil
- 4 oz Ground Chorizo, or more to taste
- 1 small Red Onion, sliced
- 1 Poblano Pepper, roasted, seeded, sliced into thin strips
- Salt and Pepper, to taste
- 1 ½ Cups Monterey Jack Cheese, shredded
- 4 Flour Tortillas
Instructions
- In a skillet over medium-high heat, add the oil and the chorizo and cook until browned. Drain most of the liquid.
- Return the skillet to the heat and add the onion and poblano pepper. Continue to cook, stirring occasionally until the vegetables are brown, 5 to 7 minutes. Season with salt and pepper to taste.
- Divide the shredded cheese between 2 tortillas and top each with half of the vegetable chorizo mixture. Top with the remaining tortillas.
- Heat a large skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually until the tortillas are brown and crispy and the cheese is fully melted.
- Cut each quesadilla into 4 wedges and serve with your favorite toppings like guacamole, sour cream and salsa.
I loved this chorizo quesadilla was better than I could ever imagine.