Recipe: Smoked Chorizo and Gouda Quesadilla

Smoked Chorizo and Gouda Quesadilla

A smoky, savory version of a classic dish
  • Smoked Chorizo and Gouda Quesadilla 1
  • Smoked Chorizo and Gouda Quesadilla 2
  • Smoked Chorizo and Gouda Quesadilla 3
This Mexican classic is the perfect meal for any occasion--whether you’re having beers with friends or hosting Sunday night dinner, our version of this traditional tortilla and cheese treat adds a little kick of smoky savor. Made with Marieke Cumin Gouda and Olympia Provisions Smoked Chorizo, plus fresh veggies and a drizzle of Tia Lupita Salsa Verde, this quesadilla is bursting with bright flavor. Oregon’s Olympia Provisions puts their own twist on chorizo with a blend of garlic, oregano, and cayenne, making it the perfect complement to Wisconsin’s warm and spicy Gouda.

Smoked Chorizo and Gouda Quesadilla
A smoky, savory version of a classic dish
  • Prep Time : 15 min
  • Cook Time : 20 min
  • Total Time : 35 min
  • Serves 4



  1. Begin by removing the casing from the chorizo. Use a knife to cut the length of the sausage and remove the meat. Set aside in a small container.
  2. Rinse and dry the scallions and bell pepper. Remove the root stem from the scallions and thinly slice. Remove the seeds and ribs from the bell pepper, then cut into medium dice. Set aside in a small container.
  3. Heat a large non-stick skillet over medium high heat. Add 1/2 tablespoon of canola oil. Add the scallions and diced bell pepper and cook until just soft, about 2 minutes. Add the chorizo and continue to cook until the meat has browned, about 4 minutes. Mix in the salsa verde. Remove the filling and set aside. Wipe the pan with a paper towel.
  4. To assemble the quesadillas, divide the grated cheese evenly and place onto one half of each of the tortillas. Add the filling to each, then fold the tortillas over to make a half-moon shape.
  5. To cook the quesadillas, heat the oven to 300F and have a sheet tray ready. Heat the same pan used for the filling over medium heat and add 1/2 tablespoon of the canola oil. Carefully place two quesadillas into the pan and cook until browned on one side. Flip and let brown on the other side, about 2 minutes. Place onto a sheet tray and repeat the process for the other two.
  6. Once all the quesadillas have browned, place the sheet tray into the oven and cook for another 4-5 minutes, or until the cheese has completely melted.
  7. Once ready, cut each quesadilla into 4 pieces and serve with the sour cream and sliced avocado on the side. Enjoy!

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