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If you like flavor then I’ve got you covered! Quesadillas are super simple to make, and I love this tasty variation. The leftovers are even good cold or warm and would beat a boring sandwich for lunch any day. Serve with a side of watermelon or cantaloupe, and this easy weeknight dinner is ready in no time!
How Do You Get Quesadillas to Stick Together?
The secret trick is adding cheese below and on top of the filling so the tortillas have something to stick to!
What Is the Best Cheese to Add to Quesadillas?
For this recipe, I use a mixture of Monterey Jack cheese and Queso Fresco, or all Jack (it won’t stick together as well with only Queso Fresco). You want to use cheese that will give you a good “stretch” when melted. You can also use cheddar, too.
Quesadilla Ingredients
- Olive oil – I recommend finding an organic extra-virgin olive oil
- Onion – thinly sliced
- Poblano pepper – cored, seeded, and thinly sliced
- Red pepper – cored, seeded, and thinly sliced
- Jalapeno – cored, seeded, and diced
- Chorizo sausage –raw ground (or links with casings removed)
- Corn tortillas – I recommend making homemade
- Cheese – either a mixture of Monterey Jack and Queso Fresco, or all Jack (it won’t stick together as well with only Queso Fresco)
- Butter – for frying the quesadillas
How Do I Make Quesadillas?
Quesadillas are so simple to make! First cook your veggies and meat in a skillet over medium heat.
Then place the tortilla in the same skillet and top with cheese, the meat/pepper mixture, and a little more cheese, then add a second tortilla on top with a little pat of butter on top of that (for when you flip it over), and fry until the cheese starts to melt. Flip over and cook until the cheese melts on the other side and tortilla starts to brown.
What Side Dish to Serve with Quesadillas?
Since these Chorizo and Poblano Quesadillas are so flavorful and hearty, I recommend serving them with just a side of fresh fruit. However, you can go all out with any of the following for a full Mexican-inspired meal:
- Slow Cooker Refried Beans
- Mexican Street Corn Salad
- Black Bean Tomato Corn Salad
- Guacamole and Whole-Wheat Tortilla Chips
- Mexican Citrus Salad
Other Quesadilla Recipes You Might Enjoy
- Wild Mushrooms and Brussels Sprouts Quesadillas
- Vegetable Quesadillas on Whole-Wheat Tortillas
- Mulitas
Chorizo and Poblano Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 small onion (thinly sliced)
- 1 poblano pepper (cored, seeded, and thinly sliced)
- 1 red bell pepper (cored, seeded, and thinly sliced)
- 1 jalapeno (cored, seeded, and diced)
- 3/4 pound chorizo sausage (raw, ground or links removed)
- 14 corn tortillas
- 2 cups shredded cheese (either a mixture of Monterey Jack and Queso Fresco or all Jack (it won't stick together as well with only Queso Fresco))
- butter (for frying the quesadillas)
For serving
- sour cream
- cilantro
- avocado
- lime wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and peppers and cook until they begin to soften, 3 to 5 minutes.
- Add in the chorizo and cook while breaking up with a spatula until brown and no longer pink (raw) in the middle.
- Drain and discard excess fat from the pan and transfer the pepper/sausage mixture to a bowl. Wipe out the pan (can also use a griddle to fry the quesadillas) and put the skillet back over medium heat with a small pat of butter.
- Place a tortilla on top, sprinkle with a little bit of the cheese mixture, then top with a couple of spoonfuls of the pepper/sausage mixture and more of the cheese. Top with another tortilla and another small pat of butter and fry until the cheese begins to melt and the bottom is golden brown, 2 to 3 minutes. Flip over and cook a few minutes more. Repeat with remaining ingredients.
- Serve warm topped with sour cream, cilantro, lime wedges, and avocado.
