Cheesy chorizo bean quesadilla


United States Department of Agriculture

This recipe for cheesy chorizo bean quesadilla makes six servings. Mexican chorizo (made with low-fat ground turkey) gives this quesadilla a spicy flair.


• 9 ounces ground turkey
(97 percent lean)

• 1/4 teaspoon salt
• 1 tablespoon chili powder (plus an additional teaspoon)
• 3/4 teaspoon ground oregano
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon crushed red pepper flakes
• 2 1/2 teaspoons cider vinegar
• 2 teaspoons garlic, raw, minced
• 1/4 cup onions, raw, chopped
• 1 cup kale, raw, chopped
• 8 ounces beans, pinto, canned, drained
• 6 ounces cheese, low-fat, cheddar
• 2 tablespoons cilantro, fresh, chopped
• 2 1/4 12-inch tortillas


For the chorizo mixture, mix the first nine ingredients in a bowl. Cover with plastic wrap and refrigerate overnight.

In a skillet heat the oil until hot but not smoking. Add the onions and saute’ until soft. Add the chorizo mixture, and saute’ until the turkey is browned and reaches 165 degrees F.

Stir in chopped kale and drained beans to the chorizo mixture until the kale begins to wilt and mixture reaches 155 degrees F.

Remove the mixture from the heat, fold in shredded cheese and fresh cilantro. Divide mixture evenly (approximately two cups) over one 12-inch tortilla. Place another 12-inch tortilla on top.

Place on sheet pan sprayed with pan spray or lined with parchment paper. Note that for six servings you will need to use 1/5 of two 12-inch tortillas to make the sixth serving.

Bake at 400 degrees F in an oven until crisp, approximately 7-10 minutes. Cut the quesadilla into five equal sized wedges.

An optional way to serve this is one quesadilla wedge with an ounce of fresh lettuce and an ounce of fresh-diced tomatoes.

Pinto beans, a fiber all-star, have been added because they are loaded with lots of vitamins and minerals, and kale, which is a vegetable super power.

From Sartell Middle School (Recipes for Healthy Kids Challenge)

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