Soy chorizo, Mexican shredded cheeses and spices are combined in this easy vegetarian quesadilla recipe, made in just 15 minutes! When corn tortillas are used, this recipe is also gluten free.

I love to use Trader Joe’s Soy Chorizo in this recipe, but other brands of soyrizo will also work just fine. This Soy Chorizo Quesadilla pairs perfectly with a side of Restaurant Style Mexican Rice and Homemade Pico De Gallo!

Soy chorizo quesadilla slices stacked up on a plate with fresh cilantro

Table of contents

Calling all my fellow soyrizo fans out there! This soy chorizo recipe will be your new go-to favorite for crazy busy weeknights! I love this recipe because it only takes 15 minutes to make a delicious, vegetarian dinner.

You can even whip up a side of guac to go with it while the quesadillas are cooking! I love to dip it in guacamole or drizzle it with a little hot sauce. My husband is all about dipping it in sour cream. Salsa is also a great option, a little green tomatillo salsa goes so well with this quesadilla!

If you’re already at Trader Joe’s picking up the soy chorizo, I highly recommend grabbing a jar of their Hatch Valley Salsa. Dipping this quesadilla into that salsa is like a fiesta of flavors in your mouth!

The making of a soy chorizo quesadilla

Step by step instructions

  • Cook the soy chorizo. 
    • Add 6 oz of soy chorizo to a small skillet over medium heat.
      • Quick Tip! This is half of a standard package of soyrizo, which is 12 ounces. This recipe makes 2 large quesadillas. If you want to make 4 quesadillas, prepare the entire package of soyrizo. Then double the other ingredients in the recipe.
    • Cook the soy chorizo for 3-4 minutes. Add chili powder, cumin and lime juice. Cook for an additional 2-3 minutes
  • Prepare the quesadilla.
    • Divide 2 cups of shredded Mexican cheese (or pepper jack cheese) between two tortillas.
    • Divide the cooked soy chorizo between the two tortillas on top of the cheese.
    • Top with 1/4 cup of fresh cilantro divided between the two tortillas.
    • Add another 1/2 cup of shredded cheese divided between the tortillas.
    • Place another tortilla on top of each quesadilla.
  • Cook the quesadilla.
    • Heat a large skillet on the stove over medium heat.
    • Spray the skillet with cooking spray.
    • Place the quesadillas, one at a time into the skillet.
    • Cook each for 3-4 minutes, then flip. Continue cooking for an additional 3-4 minutes on the other side or until golden brown.
      • Quick Tip! The key to flipping a large quesadilla like this is using the largest spatula you have and flipping it quickly. If a little cheese falls out, it will crisp up along the edge of the tortilla. Now who’s mad about a little crispy cheese action? Not me!!
    • Serve the quesadilla.
Overhead shot of quesadilla on plate cut into quarters

What is soy chorizo made of?

Soy chorizo is made with textured vegetable protein, soybean oil and spices. Textured vegetable protein is made from soybeans. It’s basically a fancy name for protein made from soybeans and created to resemble minced meat.

Soy chorizo has a similar taste and texture to pork chorizo, yet it’s vegetarian. It’s also much lower in fat, calories and cholesterol than pork chorizo.

Is soyrizo vegan?

It depends on the brand. Trader Joe’s soy chorizo does contain milk, which makes it vegetarian, but not vegan. El Burrito is a brand of soy chorizo that is vegan and perfect for vegan recipes. To find vegan soyrizo, check the refrigerated vegan section at your local grocery store.

Does soyrizo have gluten?

Soy Chorizo from Trader Joe’s is gluten free. (It says so right on the package!) Cacique Soy Chorizo, commonly found at major grocery stores is also gluten free. For other brands, be sure to check the label before purchasing to verify the soyrizo is gluten free.

If you’re shopping at a large grocery store chain, soy chorizo will be found in the refrigerated vegan section. You’ll find it near other vegetarian meat alternatives, like tofu.

Can you make these quesadillas gluten free?

Yes, these quesadillas are easy to make gluten free! Be sure to use a gluten free soy chorizo, like Trader Joe’s or Cacique. The only other substitution you need to make is to use corn tortillas.

The flour tortillas used in this recipe are 8 inches in diameter. They’re commonly called “soft taco” size on tortilla bag labels. Most corn tortillas only come in 6 inch diameter. If you’re using corn tortillas, I’d recommend dividing the ingredients into three quesadillas instead of two.

Quesadilla cut into quarters on plate

More soy chorizo recipes

  • Breakfast Taquitos – these crispy taquitos are made in less than 30 minutes for a seriously scrumptious breakfast!
  • Slow Cooker Vegan Chili – soy chorizo makes vegan chili possible! And not only possible, but seriously flavorful and a chili that will rival some of the best chilis with meat!
  • Mexican Sweet Potato Hash – another amazing breakfast recipe made in just 30 minutes! Throw the hash in a tortilla for some killer breakfast tacos!
  • Pumpkin Enchiladas – this fall favorite is filled with soyrizo and creamy pumpkin sauce for a fun spin on enchiladas!
  • Slow Cooker Mexican Egg Casserole – feeding a crowd for brunch? This slow cooker casserole is perfect for the occasion, plus it’s gluten free & vegetarian!
Stacked up slices of soy chorizo quesadilla on plate
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Soy Chorizo Quesadilla

Soy chorizo, Mexican shredded cheeses & spices are combined in this easy vegetarian quesadilla recipe, made in just 15 minutes!
Servings: 2 quesadillas
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican

Ingredients

  • 6 oz soy chorizo
  • ¼ tsp chili powder
  • ½ tsp ground cumin
  • 1 tbsp lime juice, freshly squeesed
  • 4 8 inch flour tortillas, or six 6 inch corn tortillas (for gluten free)
  • 2 ½ cups mexican shredded cheese, or pepper jack cheese
  • ¼ cup fresh cilantro leaves

Serving Options

Instructions

  • Cook the soy chorizo in a small skillet for 3-4 minutes over medium heat
  • Add the chili powder, cumin and lime juice.
  • Cook for an additional 2-3 minutes then turn the heat off and begin preparing the quesadillas.
  • Lay two tortillas flat on a cutting board, spread 1 cup of shredded cheese on each tortilla.
  • Divide the cooked soy chorizo between the two tortillas, then divide the cilantro between each tortilla and place on top of the soy chorizo.
  • Divide the remaining ½ cup of shredded cheese between the two tortillas on top of the cilantro. 
  • Place the other two tortillas on top.
  • Heat a large skillet on the stove over medium high heat, then spray with cooking spray.
  • Add the quesadillas one at a time and cook for 3-4 minutes per side, or until golden brown on both sides. 
  • Once browned on each side, remove from the skillet and slice in half or quarters and serve with the dipping options of your choice.

Notes

  • Gluten Free: If making these quesadillas gluten free, use six 6″ corn tortillas (standard size) to make three quesadillas instead of four. Always check the label to make sure the soy chorizo used is gluten free.
  • Make More! To easily double the recipe, use the entire standard package of soy chorizo, which is usually 12 oz and double the other ingredients in the recipe.
  • Make Ahead: The soy chorizo can be cooked ahead of time and stored in the refrigerator until ready to make the quesadillas.

Nutrition Facts

Calories 886kcal (44%)Carbohydrates 45g (15%)Protein 51g (102%)Fat 56g (86%)Saturated Fat 27g (135%)Cholesterol 133mg (44%)Sodium 2305mg (96%)Potassium 210mg (6%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 2410mg (48%)Vitamin C 2.8mg (3%)Calcium 1174mg (117%)Iron 6.5mg (36%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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