Cheesy Chorizo Quesadillas with Corn and Manchego
These chorizo quesadillas are loaded with smoky pork, sweet corn, and melty Manchego cheese, all folded into golden, crispy flour tortillas. They’re quick to make, full of bold flavor, and perfect for weeknight dinners, casual gatherings, or a fun snack that everyone will reach for. Top them with guacamole, pico de gallo, and a squeeze of lime for a vibrant, crowd-pleasing finish.If you prefer, you can also make them stacked with two tortillas, but we love the folded style for its ease of flipping, authentic feel, and they're easier to eat!
Ingredients
For the Quesadillas
- 12 flour tortillas 5.5-inch
- 14 oz fresh chorizo sausage, casings removed 400g
- Kernels from 1 fresh sweet corn cob about 1 cup
- 3 tablespoon neutral oil avocado or canola, divided (see instructions)
- 7 oz Manchego cheese, shredded 200g
- ½ cup shredded mozzarella
- Freshly ground black pepper to taste
Smoky-Citrus Glaze, optional
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 teaspoon honey
- ¼ teaspoon smoked paprika
- ¼ teaspoon mild chili powder
- 3 teaspoon neutral oil (avocado or canola)
- Pinch of Kosher salt
Instructions
Preheat the Griddle
- Set a large griddle (or large skillet) over medium-low heat. Preheat for 3–4 minutes. Lightly brush with 1 teaspoon of oil.
Cook the Chorizo
- Add chorizo to the hot griddle. Break it up with a spatula and cook until browned and lightly crisp, about 5 minutes. Transfer to a bowl, leaving a thin coating of rendered fat behind.
Griddle the Corn
- Add the corn kernels, season with pepper, and cook, stirring occasionally, until lightly charred, 3–4 minutes. Transfer to a bowl or quarter-sheet pan. Deglaze the griddle with a splash of water and scrape clean with a wooden spoon.
Assemble folded quesadillas
- Working one at a time, place a tortilla on a board or clean surface. Mix the two cheeses in a bowl. Sprinkle cheese over half, add a spoonful of chorizo-corn mixture, then top with a little more cheese. Fold the tortilla in half to form a half-moon shape. Brush both sides lightly with oil. Repeat with remaining tortillas.
- Alternative Method: Stacked Quesadillas If you prefer a stacked version, lay out 6 tortillas, top each with cheese, chorizo-corn filling, and more cheese. Place another tortilla on top and brush lightly with oil. Cook on the griddle for 2–3 minutes per side, flipping carefully, until crisp and melty.
Cook the Quesadillas
- Place 2–3 folded quesadillas on the griddle at a time. Cook over medium heat, pressing gently with a spatula for even browning. Cook 2–3 minutes per side, until the tortillas are golden and crisp and the cheese has melted. Add a small drizzle of oil to the griddle as needed between batches. Keep warm on a tray while cooking the rest.
Make the Glaze, optional
- While the quesadillas cook, whisk together lime juice, orange juice, honey, smoked paprika, chili powder, oil, and salt until emulsified.
Glaze and Serve on the Griddle
- Once cooked, brush the tops lightly with the smoky-citrus glaze, optional. Spoon a small dollop of guacamole on each, sprinkle with well-drained pico de gallo, jalapeño slices, lime wedges, and fresh cilantro.
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