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Chorizo Quesadilla

Rich in flavor, this quesadilla packs a punch of cheesy goodness. Grilled to perfection served with fresh salsa topped with green onion.


Serves: Appetizer for up to 3

  • 1 Bag RollinGreens Spicy Chorizo ME’EAT
  • 2 cups water (Chorizo)
  • 3 T olive oil (Chorizo)
  • 2 t vinegar (Chorizo)
  • 4 large flour tortillas
  • 2 cups shredded cheese
  • 1 green onion sprig
  • ¼ t sea salt (Salsa)
  • 1 fresh jalapeno (Salsa)
  • ½ yellow onion (Salsa)
  • 2 cloves garlic (Salsa)
  • 2 tomatillos (Salsa)
  • 3 small tomatoes (Salsa)
  • ½ t dried oregano (Salsa)



  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated.
  • Shred Cheese if needed while the Chorizo is cooking.
  • In a pan heat to medium and add washed jalapenos, de-skin tomatillos, onions, and garlic, and add to the pan with tomatoes. Allow some sides to brown, cook for about five minutes. Add a dash of salt and oregano and remove from heat. Add to blender or food processor and pulse until chunky.
  • Add fresh salsa to serving bowl.
  • In a large skillet, heat to medium and place a tortilla down. Add 1 cup shredded cheese and ¼ of Chorizo and cover with another tortilla.
  • Cook for 3-5 minutes or until cheese has melted and tortilla is golden brown.
  • Flip and cook on the other side for same amount of time or until tortilla is golden brown.
  • Remove quesadilla and repeat steps for the other quesadilla.
  • Cut once cooked and place onto serving plates.
  • Top with chopped green onion and a side of fresh salsa.

    -Enjoy Chef Ko