With Spanish chorizo, fresh smashed avocado and some pepper jack cheese, these quesadillas are the perfect simple weeknight meal.
Quesadillas are one of those meals I absolutely love but hardly ever think about making them. It might be because Lauren and I have pizza every Friday night and to me a quesadilla is just the Mexican version of pizza. Don’t get mad if you don’t agree! Either way, after having this we might just have to start having a quesadilla night. Well maybe not – Lauren is obsessed with her pizza night.
When I was younger, every once in a while my dad would make chorizo and cheese quesadillas. It was simple to make, quick to cook and tasted great! So I used that as my inspiration and turned it up a notch with some avocado. By adding avocado which is healthier for you than cheese (I know it’s sad to admit), you can actually use less cheese than in a typical quesadilla. You still get the creaminess from the avocado that offsets less cheese.
But at the end of the day the star is the chorizo as is typically the case if it’s in a dish. The Spanish sausage just has a great flavor that makes any meal better! So give this “adult” version of chorizo and avocado quesadillas a try.
What Ingredients are in this Chorizo and Avocado Quesadillas Recipe?
- White onion
- Salt and black pepper
- Pepper jack cheese
- Unsalted butter
- Flour Tortillas: While corn tortillas are great, you need flour tortillas for the pliability and ability to hold the cheese and filling together.
- Use One Tortilla: Making a quesadilla with two tortillas can be difficult to flip. Using the half-moon technique makes it much easier to flip. Just spread the filling over half the tortilla, then fold the other half over the filling.
- Don’t Overstuff It: A quesadilla is best when you keep it on the lighter side. You want enough filling to hold everything together.
- Go Easy on the Butter/Oil: Flour tortillas absorb butter and oil easily, so you want to just lightly coat the pan.
- Cook on Medium Heat: Tortillas burn easily, so don’t cook on high heat. You’ll want to cook on medium-low to medium heat.
Do I Use Dried or Fresh Chorizo?
So I’ve used both but usually go with dried chorizo. I feel like the flavor is more concentrated than fresh. It also might be because when my dad made me quesadillas as a kid, he always used dried, so I’m just partial to it.
Other Quesadilla Recipes
Chorizo and Avocado Quesadillas
- 2 large flour tortillas
- 1/2 lb chorizo, diced
- 1/2 white onion, diced
- 2 avocados, smashed
- pinch of salt and black pepper
- 1 cup shredded pepper jack cheese
- 2 tbsp unsalted butter
- Smash avocado in medium bowl. Add salt and pepper to taste. Spread avocado over half of each tortilla. Add diced chorizo and onion evenly over smashed avocado. Top with 1/2 cup shredded pepper jack cheese. (or more if you desire) Fold each tortilla.
- Heat butter in large skillet over medium heat. Add both quesadillas to skillet and cook on one side for about 5 minutes or until browned. Flip both quesadillas and cook for another 5 minutes or until browned. Use the pizza cutter to cut into four slices. Serve immediately.