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Under 30 Minutes

Chorizo and Red Pepper Quesadillas

The combination of cheese, peppers, and smoky chorizo sausage makes this tortilla irresistible. The pork sausages are seasoned with paprika, which gives them their characteristic flavor and color.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Chorizo and Red Pepper Quesadillas

Source: Everyday Food, July/August 2006


  • 8 flour tortillas (10-inch)
  • 1 chorizo sausage (about 2 1/2 ounces), coarsely chopped
  • 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice (1 cup)
  • 3 scallions, thinly sliced
  • 2 cups shredded (8 ounces) Monterey Jack cheese
  • Prepared green or red salsa, for serving (optional)


  1. Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.

  2. Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.

  3. Cut each quesadilla into 4 wedges and serve with salsa, if desired.

Cook's Note

These pork sausages are seasoned with paprika, which gives them their characteristic flavor and red color. Look for them in the meat or deli section of your supermarket.

Reviews (17)

  • cuinoc28 22 Oct, 2014

    This is a fairly old recipe so only dried chorizo was available. In 2014, that is not the case as many grocery chains carry it. If you take fresh chorizo (similar to kielbasa in texture) out of the casing, break it up and saute it, the flavors are so sweet and delicious. This is a favorite quesadilla version for me. My family rates all recipes and this was excellent.

  • cbau 23 Aug, 2010

    This recipe call for dried chorizo which is like dried salami.

  • Tenchis 25 Feb, 2009


  • terivanhecke 9 Aug, 2008

    I found chorizo in a Mexican market, but don't know if it's cooked or not - will ask when I buy it 'cause this sound delicious! May try microwave AND pan to compare. Thanx, everyone, for all the suggestions!

  • Brun 23 Jul, 2008

    My husband made the quesadilla's last night. The recipe does not call to cook the chorizo before putting it on the quesadilla, it really did not turn out good. So we tried again after frying the choriso and they turned out great. I think the directions should call for cooking the chorizo.

  • theweddingplanner 22 Jul, 2008

    There is one more type of chorizo (chourico) and that's the Portugese version. It tastes very different from the Mexican version. I would assume it is more like the Spanish version as it is made with paprika and lots of garlic. It is not available everywhere. The northeast New England states and portions of California are the only places I've seen it available in the grocery stores.

  • mmmmmmmmmm 22 Jul, 2008

    The diifference in the sausages is that Spanish chorizo is smoked(cooked) and Mexican is raw, and seasoned differently--Spanish with paprika(hence the reddishcolor) and Mexican with cumn. Obviously this recipe calls for Spanish.

  • jplummer 22 Jul, 2008

    There is Spanish Chorizo which is cooked and Mexican Chorizo and is uncooked. The Mexican version is often made of junk meat products (lips, snouts, ears, etc.) The Mexican version tastes good and has more spice, but it is also usually full of grease.

  • rkpace 22 Jul, 2008

    Is this the Portugese/Brazillian type of chorizo which is similar to a salami (not in flavor, of course)? Here in Los Angeles, our chorizo is a loose consistency which is encased in either a plastic type of wrap or skin which is cut open and cooked. Actually, I'm thinking a little fried chorizo would be a delicious substitution in this recipe.

  • sweet67 15 Jul, 2008

    Well... I live in Sonora in Mexico and the chorizo I buy here has to be cooked.
    It's a good idea for dinner, but I would cook the chorizo first. Mexican chorizo is good, but there are brands that are greasy.

  • p0runam0r 15 Jul, 2008

    I agree that heating in a pan on stove is way better than microwaving for 2 minutes. Also, use Spanish chorizo - already cooked. Here in Houston, non-cooked chorizo is widely available, Spanish chorizo is only found at specialty grocery stores.

  • steelhorsesranch 15 Jul, 2008

    Chorizo I buy which is the only one I have seen but comes in many brands, "MUST" be cooked!!! It will make you sick eaten RAW! There must be a pre cooked one she is describing...So be CAREFUL!

  • julbravo 15 Jul, 2008

    I think the chorizo this recipe asks for is the Spanish chorizo which is hard like a sausage and does not need cooking before assembling quezadilla. I would not use the Mexican chorizo for this recipe because it's too watery and greasy..

  • rstanton 15 Jul, 2008

    I agree with barbyanchar, the chorizo should be cooked.

  • rstanton 15 Jul, 2008

    I agree with barbyanchar, the chorizo should be cooked.

  • LonghornChic 15 Jul, 2008

    These will turn out SO much better if you just grill them in a pan over the stove -- crunchy on the outside, soft and gooey in the middle. Yum!

  • barbyanchar 15 Jul, 2008

    Shouldn't we be cooking the chorizo first (raw pork), and doesn't microwaving a tortilla for 2 minutes yield a cardboard taste?

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