5 Minutes
15 Minutes
  • 8 6-inch flour tortillas
  • 2 tbsp butter, melted
  • 10 oz Cacique® pork chorizo
  • 2 cups chopped portobello mushrooms
  • 2 cups fresh spinach
  • 1 cup grated Cacique® Manchego cheese
  • 1/4 cup crumbled Cacique® Cotija cheese
  • 4 lime wedges (optional, for garnishing)
  • fresh cilantro (optional, for garnishing)
  • 8 cherry tomatoes, cut in half (optional, for garnishing)
  1. Heat a cast iron skillet over medium-high heat. Remove the casting, add the chorizo. Cook for 5 minutes, stirring frequently to break the meat, until completely separated. You don’t need any seasoning.
  2. Add the mushrooms. Cook for 4-5 more minutes, until they release some liquid and it has almost evaporated. The mushrooms should absorb the seasoning from the chorizo.
  3. Chorizo should be fully cooked and reach an internal temperature of 160F.

To make the quesadillas:

  1. Brush an 8-inch cast iron skillet with melted butter. Heat over medium heat.
  2. Add one tortilla.
  3. Spread 2 tbsp grated Manchego cheese on the bottom.
  4. Add 1/4 of the cooked chorizo and mushrooms.
  5. Top with 1/2 cup of fresh spinach. Top with 2 more tablespoons of grated Manchego cheese.
  6. Add a second tortilla on top. Brush with butter.
  7. Carefully flip the quesadilla. Cook for 2 more minutes, until browned.
  8. Remove from the skillet. Slice.
  9. Top with 1 tbsp crumbled Cotija cheese, lime wedge, cilantro and slices cherry tomatoes.
  10. Serve with Cacique® Cilantro Lime  Sour Cream.