Borden Melts Pepper Jack Chorizo Quesadillas

Prep Time

15 minutes

Cook Time

12 minutes


4 servings


  • 2 Roma tomatoes, chopped
  • ¼ medium red onion, chopped
  • 1 jalapeño, seeds removed, chopped
  • 1 Tbsp. chopped cilantro
  • ½ lime, juiced
  • 12 oz raw, ground chorizo sausage
  • 8 8-inch flour tortillas
  • 24 slices Borden® Melts Pepper Jack singles
  • ¾ cup shredded lettuce
  • ¼ cup sour cream


  1. PREHEAT the oven to 180°F.
  2. COMBINE tomatoes, onion, jalapeño, cilantro and lime juice in a small bowl to make the pico de gallo. Set aside.
  3. HEAT a medium skillet over medium-high heat until hot. Add the chorizo and cook, breaking up the chorizo, until it has browned, about 10 minutes. Transfer the chorizo to a strainer placed over a bowl to drain off any fat; set aside.
  4. PLACE skillet over medium heat and put 1 tortilla in the center. Top tortilla with 3 slices of cheese, ¼ of the drained chorizo and another 3 more pieces of cheese. Top with a tortilla.
  5. COOK for 2 minutes or until the bottom tortilla is lightly browned. Using a large spatula, flip the tortilla and cook for about 1 minute on the other side. Transfer the cooked quesadilla to a plate and place in the warming oven. Repeat with the remaining quesadillas.
  6. CUT each quesadilla into 4 wedges. Top with shredded lettuce, pico de gallo, and sour cream.