Made with passion

Grilled Quesadilla with Chorizo and Pineapple Salsa

Serves 2 or 4 / 35 mins

Heat up the fiesta and bring out your ‘Pasión Por Las Tortillas’ with these Sweet and Spicy Quesadillas. With Casa Mendosa® triple baked flour tortillas, chorizo and pineapple salsa they’re sure to be the talk of the dinner table. Trust us, you will want to make extra.


  • Casa Mendosa® White 7″ Tortillas
  • ¼ small red onion, very small dice
  • 1 tbsp. pickled jalapeno, small diced
  • ½ cup fresh pineapple, peeled, and small diced
  • 2 tbsp. fresh cilantro, leaves picked, washed, dried and  chopped
  • 1 tsp. vegetable oil, plus more for brushing tortillas
  • Fresh chorizo sausage, meat removed from casing
  • 2/3 cup shredded cheddar
  • Lime, juiced
  • Panini press or waffle iron
  • Salt and fresh cracked black pepper, to taste
  • Tomato salsa, sour cream and chopped avocado, for serving (optional)


Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

  • Combine the lime juice, onion, jalapeno, pineapple, cilantro, salt and pepper in a small stainless steel, ceramic, glass or metal (you can also just choose one) bowl, tossing occasionally. Let sit at room temperature to marinate, about 15 minutes.
  • Heat vegetable oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes. Drain and set aside.
  • Preheat a Panini press to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese. Sandwich with the remaining tortillas and brush the tops with oil.
  • Place 1 quesadilla in the Panini press at a time and close gently (do not push down). Cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla.
  • Cut the quesadillas into wedges and top with the chorizo and pineapple salsa. Serve with tomato salsa, sour cream and avocado if desired.



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