chicken chorizo and pepper quesadillas recipe. Tex mex recipe. Food photographer Ireland.
| | | |

Chicken chorizo and pepper quesadillas

Are you craving some comfort food that is both savoury and satisfying? Then look no further than my recipe for Chicken Chorizo and Pepper Quesadillas! Packed with Mexican inspired flavours and cheesy goodness, these quesadillas are my ultimate comfort food fix. Everything just tastes better in a toasted tortilla!

Jump to Recipe
chicken chorizo and pepper quesadilla. Tex mex recipe. Food photographer Ireland.

Here’s why my recipe for Chicken, Chorizo and Pepper Quesadilla is a must try:

  1. The Cheesy Goodness: If you are a fan of cheese, this is the recipe for you! The generous amount of cheese adds a gooey texture to the quesadillas, creating a mouthwatering experience.
  2. Easily customisable to your own taste preferences: This recipe can easily be adapted to include your favourite cheese varieties, adjust the spice levels or incorporate different ingredients based on your own personal preferences.
  3. Perfect for Sharing: The quesadillas are a really great crowd pleaser, making them an excellent choice for parties or family dinners . Prepare a much larger batch and watch them disappear. 🙂

Ingredients needed

Quick Lime Pickled Onion:

  • 1 red onion, thinly sliced
  • Juice of 1 lime
  • 1 tsp salt

Guacamole:

  • 1 avocado, mashed
  • Juice of 1 lime
  • 1 large tomato, diced
  • Fresh coriander, chopped
  • Pinch of ground cumin
  • Salt, to taste

Quesadilla:

  • 1 tbsp oil
  • 1 white onion, sliced
  • 1 green bell pepper, sliced
  • 100g chorizo, diced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chilli flakes
  • 1/2 tsp ground coriander
  • 1/2 tsp oregano
  • A few dashes of hot sauce
  • 300g Diced chicken breasts (approx 2 chicken fillets)
  • 4 tortilla wraps
  • 100g grated cheddar cheese

Serve with:

Sour cream, tomato salsa, and some extra hot sauce on the side!

Ingredient Substitutions and Recipe Variations

Ingredient Substitutions:

  1. Corn Tortillas: If you prefer corn tortillas, they can be substituted for flour tortillas. Alternatively, you can try whole wheat tortillas for a healthier option.
  2. Cheese substitution: Feel free to substitute the cheddar cheese for any other type of cheeseMonterey Jack cheddar or a Mexican cheese blend can provide a great alternative. For a smoky option, you could use a smoked cheese like Applewood smoked cheddar.
  3. Spring Onions: You can substitute the white onion in the quesadilla filling for spring onions if you prefer a milder/sweeter taste.

Recipe Variations:

  1. Vegetarian/vegan Quesadillas: Leave out the chicken and chorizo, and fill the quesadillas with grilled vegetables like courgette, and mushrooms. Or use meat free chicken and chorizo and make a vegan version. Remember to use vegan cheese!
  2. Spicy Variation: Increase the heat by adding more chipotle chilli flakes, crushed chilli flakes or you can choose a spicier hot sauce.
  3. Gluten Free Option: If you need a gluten free option, choose gluten free tortillas, or use corn tortillas.
  4. Different Salsas: Experiment with various salsas on the side such as mango salsa, pineapple salsa, or a classic pico de gallo to add a unique flavour profile. Did you check out my recipe for Pineapple salsa? 🙂
chicken chorizo and pepper quesadilla. Tex mex recipe. Food photographer Ireland.

How to make Chicken, chorizo and pepper quesadillas

Quick Lime Pickled Onion:

  1. In a bowl, combine the thinly sliced red onion, lime juice, and salt.
  2. Toss the ingredients together, make sure the onions are well coated.
  3. Let the mixture sit for at least 15-20 minutes to allow the red onions to pickle.

Guacamole:

  1. In a bowl, mash the avocado with lime juice.
  2. Add the diced tomato, chopped coriander, ground cumin, and salt.
  3. Mix until well combined. Add additional lime juice if it is needed and salt to taste.
  4. Set aside until ready to serve.

Quesadillas:

  1. Toast 1 tsp cumin seeds in a frying pan over a medium heat, then add 1tbsp olive oil.
  2. Fry sliced onions, sliced peppers, and diced chorizo for 4-5 minutes until the onions and peppers have softened, and the chorizo has crisped up and released its natural oils.
  3. Add diced chicken, smoked paprika, ground cumin, chipotle chilli flakes, ground coriander, oregano, and hot sauce.
  4. Cook for an additional 7-8 minutes or until the chicken is cooked through.
  5. In a separate pan, heat a tortilla, then add the quesadilla filling on one side.
  6. Sprinkle grated cheddar cheese over the filling.
  7. Fold the tortilla over the filling, creating a half-moon shape.
  8. Flip the quesadilla in the pan until both sides are golden brown.
  9. Place on a plate, chop into wedges. Repeat with any remaining filling and remaining tortillas.
  10. Serve with your quick lime pickled red onion and the guacamole.
  11. Enjoy! 🙂

Top tip

For an extra layer of smokiness and depth in flavour, grate a small amount of smoked cheese, such as German smoked cheese or smoked cheddar, along with your regular cheddar blend. The smoked cheese will compliment the smokey flavour of the chorizo!

FAQ

Can I make these quesadillas ahead of time?

While they are best enjoyed fresh, you can prepare the quesadilla filling in advance and assemble just before serving. The tortillas will remain crisp and the cheese stays gooey and melted.

What are some suitable side dishes for these quesadillas?

Serve with a side of sour cream, extra hot sauce, or your favourite salsa for added flavour. A simple side salad or spicy rice and black beans can also complement the dish well.

How can I store leftovers?

If you have leftover quesadillas, store them in an airtight container in the fridge. Reheat in a frying pan or oven to keep the crispiness of the tortilla and the gooeyness of the cheese.

Can I make this recipe vegetarian?

Yes! Leave out the chicken and chorizo, and substitute with additional vegetables like mushrooms or black beans for a delicious vegetarian version.

Do I need to marinate the chicken beforehand?

While marinating the chicken can enhance flavour, the spices and cooking process in this recipe contribute plenty of taste. But if you do have the time, marinating for at least 30 minutes can intensify the flavour in your chicken. You could even marinade the chicken overnight in the fridge.

If you like this recipe, I think you’ll also like my recipe for sweet potato and feta quesadillas.

Say hi over on social media! You can connect with me on instagramfollow along on tiktok or like my page on facebook

Love this recipe? It really helps me out if you leave a 5 star rating, review or comment below! Thank you! 

Chicken chorizo and pepper quesadillas

Craving something savoury and satisfying? Look no further than my recipe for Chicken Chorizo and Pepper Quesadillas! Packed with bold flavours and cheesy goodness, these quesadillas are the ultimate comfort food fix.
Course dinner, Main Course
Cuisine Mexican
Keyword chillies, Quick Meal, salsa, spice, Spicy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 quesadillas
Calories 469kcal
Author Karolyn

Ingredients

Quick Lime Pickled Onion:

  • 1 red onion thinly sliced
  • Juice of 1 lime
  • 1 tsp salt

Guacamole:

  • 1 avocado mashed
  • Juice of 1 lime
  • 1 large tomato diced
  • Fresh coriander chopped
  • Pinch of ground cumin
  • Salt to taste

Quesadilla:

  • 1 tbsp oil
  • 1 white onion sliced
  • 1 green bell pepper sliced
  • 100 g chorizo sausage diced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chili flakes
  • 1/2 tsp ground coriander
  • 1/2 tsp oregano
  • A few dashes of hot sauce
  • 300 g Diced chicken breasts approx 2 chicken fillets
  • 4 flour tortillas
  • 100 g grated cheddar cheese

Instructions

Quick Lime Pickled Onion:

  • In a bowl, combine the thinly sliced red onion, lime juice, and salt.
  • Toss the ingredients together, ensuring the onions are well coated.
  • Let the mixture sit for at least 15-20 minutes to allow the red onions to pickle.

Guacamole:

  • In a bowl, mash the avocado with lime juice.
  • Add diced tomato, chopped coriander, ground cumin, and salt.
  • Mix until well combined. Adjust lime and salt to taste.
  • Set aside until ready to serve.

Quesadillas:

  • Toast 1 tsp cumin seeds over a medium heat in a large frying pan/large skillet, then add 1tbsp olive oil.
  • Add the sliced onions, sliced peppers, and diced chorizo to the pan. Cook for 4-5 minutes until the onions and peppers have softened, and the chorizo has crisped and released its natural oils.
  • Add diced chicken, smoked paprika, ground cumin, chipotle chilli flakes, ground coriander, oregano, and hot sauce.
  • Cook for an additional 7-8 minutes or until the chicken is cooked through.
  • In a separate pan, heat a tortilla, then add the quesadilla filling on one side.
  • Sprinkle the grated cheddar cheese over the filling.
  • Fold tortilla over the filling so that it creates a half-moon shape.
  • Flip the quesadilla in the pan until both sides are golden brown.
  • Place on a plate, chop into wedges. Repeat with any remaining filling, extra cheese and remaining tortillas.
  • Serve with your quick lime pickled red onion and the guacamole.
  • Enjoy! 🙂

Nutrition

Calories: 469kcal | Carbohydrates: 28g | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1.066mg | Potassium: 810mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1.167IU | Vitamin C: 43mg | Calcium: 264mg | Iron: 3mg

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.