Chorizo Quesadillas

With spicy Mexican chorizo, melty Monterey Jack, and smoky green chiles, you can make these crispy Chorizo Quesadillas in a hot oven on a sheet pan in just 35 minutes. No skillet required.

I used to pan-fry quesadillas one at a time, but it means standing at the stove the whole time, and the first ones are cold by the time the last ones are done. Baking them at high heat on a foil-lined sheet pan solves both problems. The tortillas get evenly crisp on both sides, and all four come out of the oven at the same time.

The filling comes together just as easily. Browning Mexican chorizo (the raw, crumbly kind, not the cured Spanish variety) takes about 10 minutes, and mixing it with the cheese and green chiles in a bowl before it ever touches the tortilla means every bite has an even distribution of heat and richness instead of pockets of plain cheese.

Recipe at a Glance

• Prep time: 15 minutes
• Total time: 35 minutes
• Yield: 4 servings
• Skill level: Easy

Ingredients for Chorizo Quesadillas

• Mexican Chorizo: Look for the raw, crumbly sausage, not the firm cured Spanish variety. If it comes in a casing, remove it before browning the meat.
• Monterey Jack Cheese: This is my favorite for quesadillas because it melts so smoothly. Cheddar, pepper Jack, or Oaxaca style cheese are also good options, or use a mixture.
• Canned Green Chiles: I like mild canned chopped green chiles here. Drain them well and pat dry with a paper towel before adding to the filling so they don’t make the tortillas soggy.
• Flour Tortillas: Look for 8-inch flour tortillas. They’re the perfect size for folding into half-moons that fit neatly on a single rimmed baking sheet.
• Neutral Oil: I like to use avocado oil, but you can use any high heat vegetable oil.

Why This Recipe Works

• Browning the chorizo: Cooking the chorizo until it has some crispy, caramelized edges builds flavor and gives the filling better texture. Draining the excess fat before mixing in the other ingredients keeps the tortillas from getting greasy.
• Sheet pan baking: Brushing the tortillas with oil and baking them hot creates an even, golden crunch that’s really hard to achieve in a skillet. And all four quesadillas are ready to serve at the same time.
• Combined filling: Mixing the filling together before spooning them into the tortillas means the ingredients are evenly distributed and every wedge holds together.

How to Make Chorizo Quesadillas

Brown the chorizo: Cook the sausage in a large skillet over medium heat, breaking it into small pieces with a wooden spoon until it’s cooked through with some crispy edges. Drain the excess fat and transfer to a bowl to cool slightly.

Mix the filling: Add the green onions, cilantro, drained and dried green chiles, and shredded Monterey Jack to the chorizo. Stir gently until everything is evenly combined.

Assemble and oil: Lay the tortillas flat and spoon a quarter of the filling over one half of each, leaving about a half-inch border at the edge. Fold them over and press down gently to seal. Brush both sides generously with oil.

Bake and flip; rest and slice: Arrange the quesadillas on a foil-lined baking sheet with the curved edges facing the center. Bake for 10 minutes until the edges start to brown, then flip carefully and bake 5 minutes more until both sides are crisp and golden. Let the quesadillas rest on the pan for 5 minutes, then cut each one into four wedges with a pizza cutter or sharp knife.

Storage and Reheating

Refrigerate leftover quesadilla wedges for up to 3 days in an airtight container. To reheat, warm in a little oil in a hot skillet over medium-low heat. Or arrange the wedges on a wire rack set inside a rimmed baking sheet and warm in a 375°F oven for about 8 minutes until the filling is heated through and the tortillas are crisp.