Oaxaca-Style Cheese and Chorizo Quesadillas on Blue Corn Tortillas
A flavorful quesadilla filled with melty Oaxacan cheese and spicy chorizo, cooked inside traditional blue corn tortillas for an earthy touch. This mexican-inspired mexican ready in about 25 minutes pairs small (6-inch) blue corn tortillas, Oaxacan cheese (quesillo), shredded, Mexican chorizo, casing removed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 small (6-inch) blue corn tortillas
- 2 cups Oaxacan cheese (quesillo), shredded
- 6 oz Mexican chorizo, casing removed
- 1 tbsp vegetable oil
- 2 tbsp, chopped fresh cilantro
- 1/4 cup, for serving sour cream
- 1/4 cup, for serving salsa roja
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 6 oz chorizo without casing and cook, breaking it up with a spatula, for 6-7 minutes until browned and cooked through.
- Step 2: Remove chorizo from the skillet and wipe out excess fat with paper towels.
- Step 3: Place one blue corn tortilla flat in the clean skillet over medium heat. Sprinkle 1/2 cup shredded Oaxacan cheese evenly over the tortilla, then add 1/4 of the cooked chorizo and a sprinkle of 1/2 tbsp chopped cilantro.
- Step 4: Top with another blue corn tortilla and press lightly. Cook for 3-4 minutes until the bottom tortilla is crisp and golden.
- Step 5: Carefully flip the quesadilla and cook an additional 3 minutes until the cheese is melted and both sides are toasted.
- Step 6: Remove from skillet, cut into wedges, and serve warm with 1/4 cup sour cream and 1/4 cup salsa roja on the side.
- Step 7: Repeat with remaining tortillas, cheese, chorizo, and cilantro for three more quesadillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oaxaca-Style Cheese and Chorizo Quesadillas on Blue Corn Tortillas take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oaxaca-Style Cheese and Chorizo Quesadillas on Blue Corn Tortillas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Oaxaca-Style Cheese and Chorizo Quesadillas on Blue Corn Tortillas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oaxaca-Style Cheese and Chorizo Quesadillas on Blue Corn Tortillas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oaxaca-Style Cheese and Chorizo Quesadillas on Blue Corn Tortillas?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
