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Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one–they will change your life. Check out your local farmers’ market and make this salsa this weekend.

Tasty Team

Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa

Under 30 minutes

Under 30 minutes

Ingredients

for 4 servings

  • chorizo, or use store-bought
  • 3 tablespoons paprika
  • ½ tablespoon ground cumin
  • 1 tablespoon ancho chile powder
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried coriander
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 lb ground pork (450 g)
  • 1 tablespoon white vinegar
  • 3 cloves garlic, minced

Taco-Quesadillas

  • 2 tablespoons olive oil
  • 6 corn tortillas, preferably fresh
  • 8 oz shredded cheese (225 g), such as mozzarella, queso Oaxaca, or cheddar
  • pickle, for serving

Simple Salsa

  • 4 early girl tomatoes, quartered
  • 8 habanada peppers, steam removed
  • 10 cloves garlic
  • olive oil, for drizzling
  • kosher salt, to taste
  • 1 lemon, juiced

Nutrition Info

Powered by
    Calories 850
    Fat 58g
    Carbs 37g
    Fiber 9g
    Sugar 8g
    Protein 48g

Estimated values based on one serving size.

Preparation

  1. If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  2. Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  3. Sprinkle the cheese over the tortillas, then top with the chorizo.
  4. Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3–4 minutes per side.
  5. Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5–10 minutes, until charred in spots.
  6. Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  7. Serve the taco-quesadillas with salsa and pickles.
  8. Enjoy!

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