Melty Chorizo Quesadillas

Quesadillas are one of the easiest and tastiest meals ever! Our Pepperjack Melts hold together the homemade pico and chorizo so well you’ll savor every bite!

Prep Time
15 Min
Cook Time
12 MIN
2 Roma tomatoes, chopped
¼ medium red onion, chopped
1 jalapeño, seeds removed, chopped
1 tbsp. chopped cilantro
½ lime, juiced
12 oz. bulk chorizo sausage
8 8-inch flour tortillas
24 slices Borden® Pepper Jack Melts
¾ cup shredded lettuce
¼ cup sour cream
PREHEAT the oven to 180°F.
COMBINE tomatoes, onion, jalapeño, cilantro and lime juice in a small bowl to make the pico de gallo. Set aside.
HEAT a medium skillet over medium-high heat until hot. Add the chorizo and cook, breaking up the chorizo, until it has browned, about 10 minutes. Transfer the chorizo to a strainer placed over a bowl to drain off any fat; set aside.
PLACE skillet over medium heat and put 1 tortilla in the center. Top tortilla with 3 slices of cheese, ¼ of the drained chorizo and another 3 more pieces of cheese. Top with a tortilla.
COOK for 2 minutes or until the bottom tortilla is lightly browned. Using a large spatula, flip the tortilla and cook for about 1 minute on the other side. Transfer the cooked quesadilla to a plate and place in the warming oven. Repeat with the remaining quesadillas.
CUT each quesadilla into 4 wedges. Top with shredded lettuce, pico de gallo, and sour cream.