Go Back
–+ servings
Chorizo Quesadilla by CampingForFoodies features two golden brown crispy tortillas that are sandwiched together and stuffed with a meat, potato and cheese mixture. The toasted quesadilla is sliced into wedges that are set on a red camping plate. A large scoop of red, white and green colored salsa and large dollop of creamy white sour cream is next to the wedges. The entire plate is sprinkled with bright green fresh cilantro which is lit by a setting afternoon sun.

Chorizo Quesadilla Recipe

Prep Time: 2 minutes
Cook Time: 25 minutes
Resting Time: 1 minute
Total Time: 28 minutes
Servings: 2
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: This chorizo and potato quesadilla makes a nice easy dinner for 2 or an appetizer for 4.
Print Recipe

Ingredients

  • Cooking spray (if needed for sticky pans)
  • 1/2 pound chorizo sausage browned (Use the pork chorizo Mexico variety, not Spanish chorizo. Use bulk ground sausage, not links.)
  • 1 small potato peeled and diced into small cubes
  • 1/2 small onion diced
  • 1 clove garlic minced
  • 2 large burrito size flour tortillas
  • 1/2 cup Monterey jack cheese shredded (can substitute pepper jack or cheddar cheese)

Optional Toppings Suggestions

  • Salsa, guacamole, fresh cilantro, avocado slices tossed in lime juice, scallions and sour cream.

Instructions

  • In large skillet over medium-high heat of campfire coals, or propane stove, or Blackstone, lightly brown chorizo sausage, crumble sausage as it cooks. (see * Note)
  • Reduce to medium heat. Add potato, onion and garlic to the skillet, cover and cook until potatoes are soft and meat is cooked through. Remove pan from heat.
  • Lay one tortilla on a flat surface, spread meat and potato mixture in an even layer over the tortilla. Then, cover with cheese and top with second tortilla.
  • Use a paper towel to remove excess grease from the pan, reduce to medium low heat and return pan to heat source.
  • Place sandwiched tortillas in pan to brown first side, then, flip to toast second side.
  • Remove from heat and let stand a minute before slicing to serve. Serve hot with optional toppings, if desired. (see ** Note)

Notes

*NOTE: Use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 4 seconds = medium-high heat.
*NOTE: Try our fresh toppings:
https://www.campingforfoodies.com/chips-with-fresh-and-spicy-salsa-camp-recipes/
https://www.campingforfoodies.com/fresh-guacamole-appetizer-camping-snack-recipe/
 

Nutrition Information

Serving: 1g | Calories: 527kcal | Carbohydrates: 22g | Protein: 25g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 993mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 827IU | Vitamin C: 19mg | Calcium: 229mg | Iron: 2mg