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Tortillas stuffed with crumbled Mexican chorizo and melted cheese, cooked until crispy. A protein-rich, boldly spiced family snack that delivers big flavor with minimal effort.
Heat a large skillet over medium heat. Add the chorizo and cook, stirring constantly and breaking into crumbles, for 5–7 minutes until fully cooked and slightly crispy. Remove from pan and drain excess fat.
Add diced onion to the same skillet and sauté in rendered chorizo fat for 2 minutes until just translucent, then combine cooked onion with the crumbled chorizo.
Wipe the skillet if needed, then lightly brush with vegetable oil. Place a tortilla in the pan over medium heat and sprinkle 1/4 cup of cheese evenly over half the tortilla.
Top the cheese with a generous spoonful of the chorizo-onion mixture, then sprinkle with a pinch of salt and a little fresh cilantro. Fold tortilla in half, pressing gently with a spatula.
Cook the quesadilla 2–3 minutes per side until golden brown and crispy, adjusting heat between medium and medium-low to avoid burning or uneven browning.
Repeat with remaining tortillas and filling, adding a bit more oil to the pan as needed for each batch. Cut into wedges and serve hot.
