Pineapple and Peach Quesadilla


  • 4 Dry Chorizo Sausages
  • 1 cup Spanish Onion, chopped
  • 1 cup Corn
  • 1 cup Mango, cubed
  • 1 cup Canned Peach Segments, canned
  • 3 Scallions, chopped
  • 1 Orange Pepper, chopped
  • ⅛ cup Cilantro, chopped
  • 1 tbsp Balsamic Vinegar


  1. Slice the chorizo into thin pieces
  2. Add onion and chorizo into a non-stick pan and cook on medium heat
  3. The fat from the sausage will start to coat the onions and the pan
  4. Add corn and red pepper cooking for 4 minutes and reserve
  5. Without washing the pan sauté the mango and pineapple on medium heat until the fruit becomes firmer and less liquid filled
  6. Add cilantro into pan and 1 tbsp of balsamic vinegar and reserve
  7. Just before making quesadillas combine ingredients together into a large bowl
  8. Lay a large sheet of foil that can wrap the quesadillas 4 times
  9. Place tortilla on the foil
  10. Add some cheese, then quesadilla mix
  11. Top with cheese and then press tortilla ontop to seal the ingredients together
  12. Wrap with foil and place on BBQ
  13. Turn BBQ on high and place quesadillas on grill
  14. Cook each side for 7 minutes so that grill marks are made on the tortilla
  15. Flip and cook the second side
  16. Remove from BBQ and let sit for 5 minutes before removing from wrap
  17. Slice and serve

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