Cheesy Chorizo Quesadillas with Corn and Manchego
Courtesy of Zimmysnook
12
10 minutes
20 minutes
These chorizo quesadillas are loaded with smoky pork, sweet corn, and melty Manchego cheese, all folded into golden, crispy flour tortillas. They’re quick to make, full of bold flavor, and perfect for weeknight dinners, casual gatherings, or a fun snack that everyone will reach for. Top them with guacamole, pico de gallo, and a squeeze of lime for a vibrant, crowd-pleasing finish.
If you prefer, you can also make them stacked with two tortillas, but we love the folded style for its ease of flipping, authentic feel, and they're easier to eat!
Ingredients
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- 12 flour tortillas 5.5-inch
- 14 oz fresh chorizo sausage, casings removed 400g
- Kernels from 1 fresh sweet corn cob, about 1 cup
- 3 tablespoons neutral oil, avocado or canola, divided (see instructions)
- 7 oz Manchego cheese, shredded 200g
- ½ cup shredded mozzarella
- Freshly ground black pepper to taste
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- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 teaspoon honey
- ¼ teaspoon smoked paprika
- ¼ teaspoon mild chili powder
- 3 teaspoon neutral oil (avocado or canola)
- Pinch of Kosher salt
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- Guacamole (see recipe or store-bought)
- Pico de Gallo well-drained (see recipe or store-bought)
- Lime wedges
- Jalapeno pepper slices
- Fresh cilantro
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Double Burner Griddle
Directions
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Set a large griddle (or large skillet) over medium-low heat. Preheat for 3–4 minutes. Lightly brush with 1 teaspoon of oil.
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Add chorizo to the hot griddle. Break it up with a spatula and cook until browned and lightly crisp, about 5 minutes. Transfer to a bowl, leaving a thin coating of rendered fat behind.
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Add the corn kernels, season with pepper, and cook, stirring occasionally, until lightly charred, 3–4 minutes. Transfer to a bowl or quarter-sheet pan. Deglaze the griddle with a splash of water and scrape clean with a wooden spoon.
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Working one at a time, place a tortilla on a board or clean surface. Mix the two cheeses in a bowl. Sprinkle cheese over half, add a spoonful of chorizo-corn mixture, then top with a little more cheese. Fold the tortilla in half to form a half-moon shape. Brush both sides lightly with oil. Repeat with remaining tortillas.
- Alternative Method: Stacked Quesadillas If you prefer a stacked version, lay out 6 tortillas, top each with cheese, chorizo-corn filling, and more cheese. Place another tortilla on top and brush lightly with oil. Cook on the griddle for 2–3 minutes per side, flipping carefully, until crisp and melty.
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Place 2–3 folded quesadillas on the griddle at a time. Cook over medium heat, pressing gently with a spatula for even browning. Cook 2–3 minutes per side, until the tortillas are golden and crisp and the cheese has melted.
Add a small drizzle of oil to the griddle as needed between batches. Keep warm on a tray while cooking the rest.
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While the quesadillas cook, whisk together lime juice, orange juice, honey, smoked paprika, chili powder, oil, and salt until emulsified.
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Once cooked, brush the tops lightly with the smoky-citrus glaze, optional. Spoon a small dollop of guacamole on each, sprinkle with well-drained pico de gallo, jalapeño slices, lime wedges, and fresh cilantro.
