These Spinach, Mushroom and Chorizo Quesadillas are very quick and easy to make, and are loaded with authentic flavors. Perfect for an appetizer, breakfast, lunch, or dinner.
Flavorful Cacique® Pork Chorizo, in combination with meaty Portobello Mushrooms, fresh baby spinach, and nutty, creamy manchego. Learn how to make the perfect chorizo quesadillas in just a few easy steps.
When I think about Mexican food, quesadillas are one of my favorite things to order at a restaurant or just make at home. They are super easy to make and you can never go wrong with them. The idea of making quesadillas is to warm the tortillas in a pan, add toppings and cheese, and cook until everything has warmed up and the cheese is melty and gooey. This way you have a delicious filling, cheese, and crunchy warm tortillas. Add toppings of your choice and you have an amazing meal, in under 20 minutes.
Speaking of toppings, they are completely optional, but I’d definitely add some. Cacique® has some delicious sour creams, like the cilantro lime one I used in this recipe. You can drizzle some over the cooked quesadillas, or serve it in a small dipping dish on the side. My whole family and also my close friends love this kind of dinner. Goes well with some delicious drinks, too!
How to Make Spinach, Mushroom, and Chorizo Quesadillas
Since we are using Cacique® Pork Chorizo, we need to cook it first. Once the chorizo is half way cooked, I add the mushrooms. I cook them until they release liquid and it almost evaporates.
I don’t add any seasoning to the chorizo and mushrooms, because chorizo already has some amazing flavor. Please make sure you taste the cooked chorizo and mushrooms and add salt and pepper, if needed.
I don’t cook the spinach in advance; I add it fresh to the quesadilla. It warms up and wilts while we are cooking the quesadilla.
Warm up one tortilla in pan, brushed with butter, add some Cacique® Manchego Cheese, chorizo with mushrooms, top with fresh spinach, add more cheese, and top with a second tortilla. Flip and cook on the other side for 1-2 minutes.
Then cut, add toppings and serve.
WHAT YOU NEED
- 8 6-inch flour tortillas
- 2 tbsp butter, melted
- 10 oz Cacique® pork chorizo
- 2 cups chopped portobello mushrooms
- 2 cups fresh spinach
- 1 cup grated Cacique® Manchego cheese
- 1/4 cup crumbled Cacique® Cotija cheese
- 4 lime wedges (optional, for garnishing)
- fresh cilantro (optional, for garnishing)
- 8 cherry tomatoes, cut in half (optional, for garnishing)
- Cacique® Cilantro Lime Sour Cream
HOW TO MAKE IT
- Heat a cast iron skillet over medium-high heat. Remove the casting, add the chorizo. Cook for 5 minutes, stirring frequently to break the meat, until completely separated. You don’t need any seasoning. Add the mushrooms. Cook for 4-5 more minutes, until they release some liquid and it has almost evaporated. The mushrooms should absorb the seasoning from the chorizo. Chorizo should be fully cooked and reach an internal temperature of 160F.
- Brush an 8-inch cast iron skillet with melted butter. Heat over medium heat.
- Add one tortilla. Spread 2 tbsp grated Manchego cheese on the bottom. Add 1/4 of the cooked chorizo and mushrooms. Top with 1/2 cup of fresh spinach. Top with 2 more tablespoons of grated Manchego cheese. Add a second tortilla on top. Brush with butter.
- Carefully flip the quesadilla. Cook for 2 more minutes, until browned. Remove from the skillet. Slice. Top with 1 tbsp crumbled Cotija cheese, lime wedge, cilantro and slices cherry tomatoes. Serve with Cacique® Cilantro Lime Sour Cream.