Mexican•lunch

Street-Style Chorizo Quesadillas with Crispy Cheese Skirt

Name: Street-Style Chorizo Quesadillas with Crispy Cheese Skirt
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g fresh chorizo, casings removed; 15 ml neutral oil (e.g., sunflower); 50 g white onion, finely diced; 10 g jalapeño, finely chopped (optional for heat); 200 g melting cheese, grated (e.g., Oaxaca or 120 g mozzarella + 80 g young Gouda); 2 large flour tortillas (about 25 cm); 15 ml lime juice (about 1/2 lime); 10 g fresh coriander leaves, roughly chopped; 3 g fine salt, plus more to taste; 1 g freshly ground black pepper; 60 ml crema or sour cream, for serving; 80 g pico de gallo or your favourite salsa, for serving

Smoky, melty street-style chorizo quesadillas with a crispy cheese skirt and a squeeze of lime—quick comfort with taquería flair.

Skillet-charsed chorizo quesadilla with lacy cheese frico, lime wedges, and salsa on a rustic board.

Prep Time

10 min

Cook Time

12 min

Total Time

22 min

Servings

Warm night, a sizzle from a sidewalk griddle, and the perfume of smoky chorizo drifting down the block—that’s the scene these quesadillas bring to your kitchen. They’re an ode to Mexico’s street stalls, folded golden and oozing with melty cheese, perfect for those moments when comfort food needs a little swagger.

We’ll lean into a simple but show-stopping technique: a “cheese skirt” (costra) that crisps at the edge for a lacy, caramelised crunch. It’s the kind of tiny trick that makes a humble quesadilla feel like you’ve snuck a taquería into your home.

Choose a mildly spiced chorizo for balance, then pair it with a blend of melty cheeses. Add a squeeze of lime and a handful of coriander to cut through the richness, and you’ve got a lunch that’s both quick and worthy of a celebration—no queue, no fuss, just joy in every folded slice.

Ingredients

Simple pantry stars meet a taquería trick for maximum flavour and crunch.

200 g fresh chorizo, casings removed
15 ml neutral oil (e.g., sunflower)
50 g white onion, finely diced
10 g jalapeño, finely chopped (optional for heat)
200 g melting cheese, grated (e.g., Oaxaca or 120 g mozzarella + 80 g young Gouda)
2 large flour tortillas (about 25 cm)
15 ml lime juice (about 1/2 lime)
10 g fresh coriander leaves, roughly chopped
3 g fine salt, plus more to taste
1 g freshly ground black pepper
60 ml crema or sour cream, for serving
80 g pico de gallo or your favourite salsa, for serving

Instructions

Cook the chorizo, build the filling, then crisp the folded quesadillas with a lacy cheese edge.

1
Heat a large non-stick or well-seasoned skillet over medium heat. Add the oil, then the chorizo. Cook, breaking it up, for 4–5 minutes until browned and slightly crisp.
2
Stir in the onion and jalapeño. Cook 2–3 minutes until softened and fragrant. Season with 2 g of the salt and the pepper. Remove to a bowl and wipe the skillet lightly if very oily.
3
Toss the grated cheese together. Keep 30–40 g aside for the crispy “skirt.”
4
Lay a tortilla flat. Scatter half the cheese (except the reserved portion) over one side, top with half the chorizo mixture, a squeeze of lime (about 7–8 ml), and some coriander. Fold to form a half-moon. Repeat with the second tortilla.
5
Return the skillet to medium heat. Place one folded quesadilla in the pan and cook 2–3 minutes per side until the tortilla is golden and the cheese inside is melted.
6
For the cheese skirt (optional but glorious): sprinkle about 15–20 g of the reserved cheese directly onto the pan in a thin crescent. Immediately rest the quesadilla’s folded edge on the melting cheese. Cook 30–45 seconds until crisp, then gently loosen with a spatula.
7
Repeat with the second quesadilla. Season the outsides with the remaining 1 g salt while hot.
8
Slice into wedges and serve immediately with crema and salsa.

Chef's Tip

For ultra-gooey melt, let the filled quesadilla rest off-heat for 1 minute before slicing—cheese redistributes, edges stay crisp.

Fun Fact

In parts of Mexico City, a “quesadilla” doesn’t have to include cheese—cue friendly debates at street stalls and family tables alike.

Ready to create your own magical recipe?

Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.

Create Your Recipe