Southwestern Chorizo Quesadillas
Savor the bold, zesty flavors of Southwestern Chorizo Quesadillas, a hearty fusion of smoky spices, vibrant veggies, and melty cheese nestled between crispy golden tortillas. This easy-to-make recipe features savory chorizo sausage, creamy black beans, sweet corn, and a hint of heat from optional jalapeños, all seasoned to perfection with cumin and smoked paprika. Perfect for busy weeknights or casual gatherings, these quesadillas come together in just 35 minutes and are customizable with your favorite toppings like sour cream and salsa. With their perfect balance of textures and flavors, these cheesy delights are a crowd-pleasing favorite that brings a taste of the Southwest right to your table.
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Recipe Information
Ingredients
- 8 oz chorizo sausage (ground, uncooked)
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup cooked black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 1 cup diced red bell pepper
- 0.5 cup diced red onion
- 1 tbsp olive oil
- 2 tbsp fresh cilantro (chopped)
- 1 jalapeño (optional, diced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter (for greasing the skillet)
- 0.5 cup sour cream (for topping, optional)
- 0.5 cup salsa (for topping, optional)
Instructions
Heat a large skillet over medium heat. Add the ground chorizo and cook, breaking it up with a spoon, for about 5-7 minutes or until browned and fully cooked. Transfer to a plate and set aside.
In the same skillet, add olive oil and sauté the diced red onion and red bell pepper for 2-3 minutes until slightly softened.
Stir in the black beans, corn, jalapeño (if using), ground cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat. Stir in the chopped cilantro.
Wipe the skillet clean and reduce the heat to medium-low. Add a small pat of butter to the skillet to lightly grease it.
Place one tortilla in the skillet, then sprinkle 1/2 cup of the shredded cheese evenly over half of the tortilla.
Layer the cooked chorizo and a generous scoop of the black bean mixture over the cheese. Sprinkle an additional 1/4 cup of cheese on top and fold the tortilla in half to enclose the filling.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is melted. Repeat with the remaining tortillas and filling ingredients.
Slice each quesadilla into wedges and serve with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
4602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.5 g | 413% | |
| Saturated Fat | 153.2 g | 766% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 8185 mg | 356% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 35.9 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 4000 mg | 308% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3344 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
