These Halloween quesadillas are filled with chorizo, peppers, and Cheddar, with jack-o'-lantern faces cut into the top tortillas.
Halloween is already next week, so I made these Halloween chorizo quesadillas just in time to share before the day. They are delicious; they are actually the chorizo and cheese quesadillas I make all the time. I only cut the cute faces for Halloween.
The faces go on the top tortillas before you assemble them, so the chorizo and melted Cheddar show through the eyes and smile after baking. If you'd like a meat-free version, try my Refried Bean Quesadillas.
Prep Time: 15 minutes | Cook Time: 18 minutes | Ingredients: 6 + oil, salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe Ingredients
Tortillas: I used eight flour tortillas, 16 cm in diameter. This filling makes four quesadillas with that size.
Chorizo: Use soft chorizo and remove the casing. Mine released far too much fat, so I drained it through a fine-mesh sieve before adding the vegetables.
- If you have chorizo left over, you can use it in Easy Chorizo Pasta or Easy Chicken Chorizo Paella.
Cheddar: I use orange Cheddar because it shows up better through the cutouts. Half goes under the filling and half on top, which helps the quesadillas hold together.
Red bell pepper and green onions.
Red pepper flakes: Taste the chorizo mixture first. Add flakes only if your chorizo is mild and you want more heat.
See the recipe card for full information on ingredients and quantities.
How to make Halloween quesadillas?
Step #1: Use a small, sharp knife to cut two triangular eyes and a curved smile. Leave a few small points of tortilla attached along the top of the smile for teeth, then remove the loose pieces from the mouth.
Step #2: Cook the chorizo in a skillet over medium heat for 3-4 minutes, breaking it up as it cooks. Pour it through a fine-mesh sieve to drain off the excess fat, then return it to the pan.
Step #3: Add red pepper and cook for 2-3 minutes. Stir in the green onions and cook for 1 minute. Season, but add red pepper flakes only if it needs them.
Step #4: Set four whole tortillas on the baking sheet. Divide half the Cheddar among them and add the chorizo mixture.
Step #5: Sprinkle over the rest of the cheese. Place a face-cut tortilla on top of each one, press gently, and brush it with olive oil.
Step #6: Bake for 7-9 minutes, until lightly golden and the cheese has melted. Leave to rest for 2 minutes, then serve.
A few notes
Drain the chorizo well if it releases a lot of fat; otherwise, the filling can be greasy. I use a sieve so I can remove the fat quickly and get the chorizo straight back into the pan.
Heat: Check the chorizo before adding pepper flakes. Some is already spicy, while mild chorizo may need a little extra heat.
Air fryer: You can also cook them in the preheated air fryer, but you can only do it one at a time. It takes 4 to 6 minutes at 350°F (180°C), until the cheese melts and the face tortilla is golden and crispy.
Storage
The Halloween quesadillas are best hot from the oven. I often serve them with salsa, but ketchup, guacamole, sour cream, or nothing at all works too.
Refrigerate leftovers in a covered container and reheat them in a skillet or oven so the tortillas don't turn soft. I usually reheat them in the air-fryer; it takes 1-2 minutes if the air-fryer is preheated.
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📖 Recipe
Halloween Quesadillas with Chorizo
Equipment
- Small, sharp knife
- Skillet
- Wooden spoon
- Fine-meshed sieve
- Baking sheet
Ingredients
- 8 flour tortillas about 6 inches/ 16 cm in diameter, Note 1
- 9 oz soft chorizo
- 2 cups Cheddar grated, Note 2
- 1 small red bell pepper finely diced
- 2 green onions thinly sliced
- red pepper flakes to taste, optional, Note 3
- 1 teaspoon olive oil for brushing
- fine sea salt and ground black pepper
- salsa for serving, Note 4
Instructions
- Preheat the oven to 400°F/ 200°C and line the baking sheet with parchment paper.
- Cut the faces: Lay 4 tortillas flat on a cutting board. With the tip of a small, sharp knife, cut out two triangular eyes. Cut a curved line for the bottom of the smile. For the top, cut a short section, stop, and leave a small piece uncut to look like a tooth, then continue cutting and make another tooth if you like. Remove the cut tortilla pieces.8 flour tortillas
- Prepare chorizo: Remove the chorizo casings and tear it into smaller chunks. 9 oz soft chorizo
- Cook the chorizo: Heat the skillet over medium heat. Add the chorizo and cook for 3-4 minutes, breaking it into small pieces using the wooden spoon. Set a fine-mesh sieve over a heatproof bowl. Pour in the chorizo, drain off the excess fat, then return the chorizo to the skillet.
- Add the vegetables: Stir in the bell pepper and cook for 2-3 minutes until the peppers are softer. Add the green onions and cook for 1 minute. Season lightly with salt and pepper, and taste the chorizo mixture. Add red pepper flakes only if the chorizo is mild and needs more heat.1 small red bell pepper + 2 green onions + fine sea salt and ground black pepper + red pepper flakes
- Assemble: Arrange the 4 uncut tortillas on the prepared baking sheet. Divide half the Cheddar among them, add the chorizo filling, then top with the remaining Cheddar. Place a cut tortilla on each one, press gently to fix it a bit, and brush the tops lightly with olive oil.2 cups Cheddar + 1 teaspoon olive oil
- Bake for 7-9 minutes, until the cheese has melted and the tortillas are lightly golden (Note 5). Let them rest for 2 minutes, then serve with salsa, guacamole, sour cream, or ketchup.salsa
Notes
- Tortillas: I use flour tortillas that are about 6 inches/ 16 cm in diameter. The filling makes four quesadillas with this size. If your tortillas are larger, you will need more filling.
- Cheddar: I use orange Cheddar because its color shows through the cutouts.
- Red pepper flakes: Taste the chorizo filling before adding them. If the chorizo is already spicy, you won't need any.
- To serve: These quesadillas are good on their own or with salsa for dipping. Guacamole and sour cream are also nice alongside. Ketchup works too; my husband loves it with quesadillas.
- Air fryer: Cook the quesadillas one at a time in the preheated air fryer at 350°F (180°C) for about 4 to 6 minutes, until the cheese melts and the tortillas are crisp. Air fryers vary, so check them early. Reheat leftovers at 350°F (180°C) for a few minutes, until hot and crisp again.
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