Sautéed cremini mushrooms and crumbled chorizo are the filling for these simple quesadillas with melted Oaxaca, Asadero, Quesillo, or Monterey jack cheese.

  • Yield: 4 small quesadillas
  • Difficulty: Easy
  • Total: 25 mins
  • Active: 25 mins

Ingredients (5)

  • ¼ to ½ pound Salvadorian or Mexican chorizo, removed from casings
  • ¼ to 1/2 pound cremini mushrooms, thickly sliced
  • 4} fresh corn tortillas
  • ½ pound Oaxaca, Asadero, Quesillo, or Monterey jack cheese, cut into cubes or torn into small pieces
  • ½ tablespoon oil


  1. Add the chorizo to a frying pan over medium heat. Cook about 10 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
  2. Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
  3. Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
  4. Fold the tortilla in half and let cook for about 2 minutes.
  5. Flip and cook another 2 to 3 minutes.