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Chorizo Quesadillas with Roasted Green Salsa

Chorizo quesadillas with pork chorizo, melted Oaxaca cheese on corn tortillas, served with a smoky roasted green salsa made from charred tomatillos, jalapeños, and garlic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Filling & Quesadilla
  • 1 lb pork chorizo
  • 1 jalapeño diced
  • 0.25 sweet onion diced
  • Large yellow corn tortillas
  • 2-3 cups freshly grated Oaxaca cheese
Roasted Green Salsa
  • 6 medium tomatillos husked and rinsed
  • 3 jalapeños
  • 4 garlic cloves unpeeled
  • 0.25 onion
  • 1 tbsp fresh cilantro
  • Salt to taste

Equipment

  • Griddle or cast iron skillet
  • Food processor or blender
  • Wide spatula

Method
 

  1. Cook chorizo over medium heat, breaking into crumbles. Add diced jalapeño and onion. Cook until browned and slightly crispy. Set aside.
  2. Roast tomatillos, jalapeños, garlic, and onion on a hot dry griddle until charred and softened on all sides. Peel garlic.
  3. Blend roasted ingredients until smooth. Add cilantro, pulse briefly. Season with salt.
  4. Build quesadillas: tortilla, Oaxaca cheese, chorizo, more cheese, tortilla. Cook on hot griddle until golden and crispy on both sides.
  5. Slice into wedges. Serve hot with roasted green salsa.

Notes

Char the salsa ingredients: Dark blisters on tomatillos and jalapeños are where the smoky flavor comes from.
Double cheese: Cheese on both sides of the chorizo holds the quesadilla together.
Pulse the cilantro: Add after blending for visible green flecks, not a uniform purée.

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