Fast-off-the-Grill Chorizo Quesadillas

By March 28, 2018 June 6th, 2018 Pork, Pork Sandwiches, Recipes, Sandwiches
Fast-off-the-Grill Chorizo Quesadillas

Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 5 minutes


3/4 lb bulk pork chorizo
5 (10-inch) flour tortillas
1 can (16 ounces) black bean refried beans
1/2 lb Colby cheese, grated
1 c loosely packed fresh cilantro leaves
Olive oil for brushing
1 1/2 c store-bought tomatillo salsa


  1. Heat a medium skillet over medium-high heat.
  2. Use a spatula to crumble the chorizo as you place it in the pan.
  3. Sauté the chorizo until browned and cooked through, about 5 minutes.
  4. Using a slotted spoon, remove the chorizo from the skillet to a plate.
  5. Arrange 5 tortillas on a work surface.
  6. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border.
  7. Scatter about 1/3 cup cooked chorizo over beans.
  8. Scatter a generous 1/3 cup of cheese over top.
  9. Divide and arrange cilantro over top of cheese.
  10. Fold opposite half of tortilla over the filling. (The quesadillas can be assembled up to 1 hour before serving. Cover loosely with plastic wrap so they don’t dry out, and set aside at room temperature.)
  11. Preheat grill to medium-high.
  12. Brush outsides of tortillas with a small amount of oil.
  13. Using a wide spatula, transfer quesadillas to the grill.
  14. Grill on one side for about one minute, slide and turn quesadillas 90 degrees, grilling until nice cross-hatch grill marks appear.
  15. Slide spatula underneath to flip quesadillas and grill the second side.
  16. Transfer the quesadillas to a cutting board.
  17. Use a sharp knife or pizza cutter to cut the quesadillas into 5 wedges.
  18. Arrange on a platter and serve immediately, accompanied with the tomatillo salsa.

Recipe courtesy of National Pork Board.

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