Cheesy Chicken and Chorizo Quesadillas With Garlic Mayo Dip
A simple sharing dinner recipe that you can eat with your hands, these chicken and chorizo quesadillas are simple to make and served with a homemade garlic mayo dip on the side. Great for movie nights and game days.
Recipe Overview
Skill Level:
SKILLED BEGINNER
Prep Time:
15 MINUTES
Cook Time:
20 MINUTES
What Makes This Recipe Great
Made all in one pan to save on the clean up.
Great movie night food you can eat with your hands.
You can pre-make the filling ahead for super speedy preparation.
The flavours of chicken and chorizo blend so well and when you add cheese to the mix, you end up with the perfect combination of flavours.
Combine that with a quick, homemade garlicky dip on the side and you have yourself a quick dinner recipe that the whole family will enjoy.
On busy days, you can’t go wrong with a recipe that involves minimal cleaning up afterwards. So, using just one pan for these chorizo quesadillas makes life much easier. And, since you can pick these up and eat them with your hands, you don’t need to wash the cutlery either!
The best thing is that you can prepare the filling ahead of time and store it in the fridge, meaning you only have to assemble and toast these cheesy tortillas when you’re ready to serve them up.
Check Out More Quesadilla Recipes:
Peri-Peri Chicken Quesadilla – with all the flavours of homemade peri-peri seasoning.
Baked Bean Quesadillas – Filled with sausages and cheese too!
Equipment Needed:
- Large Frying Pan/Skillet: You’ll only need to use one pan for this recipe, just make sure it’s big enough to lay the assembled quesadilla inside for toasting.
- Small Mixing Bowl: For the garlic mayonnaise dip.
- Spatula or Tongs: For flipping the quesadillas and stirring the ingredients.
- Sharp Knife and Chopping Board: To prepare all the ingredients
- Box Grater: For the cheeses.
Ingredients:
- Olive Oil: Use cooking olive oil and not extra virgin olive oil.
- Chicken Breasts: Go for skinless, boneless chicken breasts.
- Chorizo: It’s best to buy chorizo sausage and dice it yourself, rather than use pre-sliced chorizo.
- Onion: You can use red, white or brown onions.
- Smoked Paprika: Choose sweet smoked paprika for the best flavour.
- Sea Salt and Black Pepper: Used for seasoning.
- Flour Tortillas: Use shop-bought tortillas or make your own homemade tortillas.
- Cheddar Cheese: A good quality mature cheddar will give you the best results.
- Mozzarella Cheese: Use cooking mozzarella not fresh mozzarella if you can. If you do wish to use fresh mozzarella, cut it up into small cubes and allow the excess liquid to drain for a couple of hours before using to prevent your quesadillas turning soggy.
- Mayonnaise: A good quality mayo will give you the best taste results.
- Garlic: Fresh garlic cloves work best or use roasted garlic for a sweeter, smoky flavour.
- Lemon Juice: Use fresh lemon juice where possible.
- Chopped Parsley: Use fresh parsley for the best results.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Chicken Breasts: You can use chicken thighs instead, or try turkey breasts too.
- Cheddar Cheese: Swap with Monterey Jack, Gouda, or a sharp white cheese for a different flavour.
- Flour Tortillas: You can swap plain flour tortillas for whole wheat tortillas or corn tortillas.
- Fresh Parsley: You can also use dried parsley but use less as it’s more concentrated.
Additions:
- Vegetables: Try adding sautéed bell peppers, spinach, or mushrooms to the quesadilla for extra flavour. You can also add Jalapeños or green chillies for a little spice.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Pre-Cooked Chicken: Use leftover chicken or rotisserie chicken instead of cooking raw chicken breasts to save time.
Pre-Grated Cheese: Choose a blend of pre-grated cheddar and mozzarella cheeses to save time on grating.
Store-bought Garlic Mayo: Instead of making the garlic mayo dip from scratch, you can buy a pre-made garlic mayo or aioli for a quick shortcut.
Step-By-Step Guide – How To Make Chicken and Chorizo Quesadillas
Prep-Ahead Time Saving Tips for Chicken and Chorizo Quesadillas
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
15 MINUTES
Pre-cook the Filling (Save 5-10 minutes): Cook the chicken and chorizo mixture in advance, allow it to cool, and store it in an airtight container in the fridge for up to 2 days. You can then just assemble the quesadillas and cook them on the day.
Prepare the Garlic Mayo Dip (Save 5 minutes): Make the garlic mayo dip in advance and store it in the fridge. This way, you only need to take it out when you’re ready to serve, saving you time when assembling the quesadillas.
Grate the Cheese (Save 5 minutes): Grate the cheddar and mozzarella cheese in advance and store it in a sealed container in the fridge.
Frequently Asked Questions
The skillet is ideal for getting crispy, golden quesadillas, but if you prefer, you can also cook them in the oven at 180°C (350°F) for about 10 minutes, flipping halfway through.
The quesadilla is done when both sides are golden and crispy, and the cheese has fully melted inside. Press down gently with a spatula to check if the filling is hot and the cheese is gooey.
Mastering This Recipe – Expert Tips
- Use a Non-Stick Skillet or Cast Iron Pan: A non-stick skillet or cast-iron pan is perfect for making quesadillas because they allow the tortillas to get crispy without sticking. Make sure the skillet is well-heated before adding the quesadillas.
- Keep the Filling Even: When spreading the chicken and chorizo mixture on the tortilla, try to keep the filling evenly spread out. This ensures that every bite has the perfect combination of flavours and fillings.
Storage
- Fridge: I would recommend storing the filling separately before assembly, but if you have leftover tortillas, you can store them in an airtight container for 2 days. Place a piece of parchment paper between them if stacking to prevent them sticking together.
- Freezing: I don’t recommend freezing assembled quesadillas or the filling. Cured meats aren’t great for freezing as the texture and taste can change a lot.
- Reheating: You can reheat leftover quesadillas in a medium-hot skillet for a few minutes on each side until the filling is thoroughly heated through. You can also reheat them on a baking tray in a preheated oven at 180°C (350°F) for about 10 minutes.
Cheesy Chicken and Chorizo Quesadillas with Garlic Mayo Dip
Ingredients
- 2 tbsp Olive Oil
- 2 Chicken Breasts, diced
- 100 g Chorizo , diced
- 1 small Onion, finely chopped
- 1 tsp Smoked Paprika
- Sea Salt and Black Pepper, to taste
- 4 large Flour Tortillas
- 100 g Cheddar Cheese
- 100 g Mozzarella Cheese
For The Garlic Mayo Dip
- 100 g Mayonnaise
- 1 Clove Garlic
- 1 tsp Lemon Juice
- 1 tsp Chopped Parsley
- Sea Salt , to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced chicken, season with smoked paprika, salt, and pepper, and cook for 5-7 minutes until golden and cooked through. Remove from the pan and set aside.
- Add the remaining olive oil to the pan, followed by the diced chorizo and onion. Cook for 3-4 minutes until the chorizo is crispy and the onions are soft. Return the cooked chicken to the pan and stir to combine. Remove from heat.
- For the garlic mayo dip, combine the mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl. Mix well, cover and set aside in the fridge until you're ready to serve.
- Lay two tortillas on a flat surface. Evenly divide the chicken and chorizo mixture between them, spreading it out in a thin layer.
- Sprinkle the cheddar and mozzarella cheeses evenly over the filling. Top each with the remaining tortillas to create a sandwich.
- Heat a large dry skillet over medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until golden and the cheese is melted. Repeat with the second quesadilla.
- Slice the quesadillas into wedges and serve immediately with the garlic mayo dip on the side.
Recipe Notes
- Spread the filling evenly for the best results.
- Press down on the quesadilla when toasting to stick everything together and ensure the cheese has melted.
- You can prepare the filling ahead of time and store it in the fridge for 2 days before using.
I really like making these, quick and simple and the kids love them!