Chorizo Oven Quesadillas
Prep time
Cook time
Total time
Easy oven quesadillas using chorizo, manchenga cheese, and fresh veggies.
Recipe type: Entree
Cuisine: Tex Mex
Serves: 2
  • 4 tortillas
  • 1 tube chorizo
  • 1 block manchenga cheese
  • ½ cup chopped onions
  • 1 small red pepper
  • 1 small yellow pepper
  • 2 cloves crushed garlic
  • 1 small can Mexi-corn (drained)
  • 2 tablespoons olive oil
  • 3-4 springs of fresh cilantro
  1. Preheat oven to 400.
  2. Chop peppers and onion.
  3. Pour 2 tablespoons of olive oil in large skillet.
  4. Add peppers, onions, Mexicorn and crushed garlic to skillet and begin sauteing.
  5. While veggies are cooking grate the block of manchenga.
  6. When the onions turn golden add the tube of chorizo to the skillet and cook according to instructions.
  7. Stir to blend well and break up the chorizo.
  8. While the chorizo is cooking spray baking spray on either a griddle pan or a large skillet and brown the outside of the tortilla. (About 2-3 minutes.)
  9. Place two of the tortillas on a cookie sheet.
  10. When the chorizo is cooked thoroughly divide the mixture between the two tortillas.
  11. Spread the mixture evenly on the tortillas leaving about half an inch around the tortilla.
  12. Top the tortillas with the cheese and fresh cilantro.
  13. Place the remaining tortillas on the open faced ones to cover and form the quesadillas.
  14. Bake 5-7 minutes to melt the cheese.
  15. Cut quesadillas into fourths.
  16. Serve with salsa, pico de gallo, or as I did with jalapeno jelly which pairs nicely with the smokey cheese and spicy sausage.
Recipe by Penney Lane at