Soyrizo Apricot Quesadilla

24 Oct

My dear friends Angie and Ana are taking these cooking classes on Wednesday nights… I am not participating because these classes are not vegetarian and I would not be able to cook or actually taste almost anything they make. But the ideas their teacher shares are quite good sometimes and I like to vegetarianize them to be able to enjoy them.

Such is the case with a croissant idea filled with chorizo and apricot jam… Refrigerated croissant dough does not come in whole wheat form, unfortunately. So I decided to make-over the recipe given to me by Angie into a quesadilla.

Never been too fond of Mexican chorizo… I much preferred Spanish chorizo. But this Soyrizo tastes like the Mexican version with strong cumin notes. I take it easy with this soyrizo because after my first trip to India, I developed a strong aversion to cumin. For years I was not able to taste cumin or even smell it up close. Now I’m better, but I am still not a cumin fan.

What I do love about this recipe is the salty/sweet combination… and it has a very rich flavor, so be prudent and don’t over stuff your quesadilla.


1 FlatOut flatbread or whole wheat tortilla
2 handfuls of shredded cheddar cheese
1 ½ tbs of apricot jam
About 2 inches of soyrizo
2 large scallion, chopped finely
2 tbs softened butter
2 tsps brown sugar
Butter-flavored spray
Olive oil
  1. In a small non-stick skillet over medium high heat, with a tad bit of olive oil, cook the soyrizo. Start moving it around allowing it to brown on one side before mixing it up and moving it around. It will cook and brown until it turns into crumbles. Set aside.
  2. Pre-heat toaster oven to 425F.
  3. In a baking sheet, spray butter-flavored oil to make sure your tortilla or flatbread does not stick. Place your flatbread halfway in the pan.
  4. Start mounting the fillings… spread most of the apricot jam on the bottom half of your quesadilla. Add the cheese, the crumbled cooked soyrizo, the scallions and a tad bit additional apricot jam if you wish. Fold the tortilla to create a half moon. Press it lightly to make it all “stick together”.
  5. Spread some softened butter on top of tortilla or flatbread and sprinkle some brown sugar on top.
  6. Place in oven for about 5-7 minutes. The cheese will melt, the fillings will fuse together and the top will get brown and crunchy. Take it out if the oven and allow a few minutes for the cheese to cool down.
  7. Cut into wedges and enjoy…

I did this with 2 tortillas and the flavor was too rich for me. But I encourage making it with two tortillas if you are sharing.

The scallions are my addition to this recipe and I feel they help cut a bit of the oiliness of the cheese and soyrizo plus it adds some freshness.

Try it… and tell me if you like it or not. What are your favorite quesadilla ideas???

6 Responses to “Soyrizo Apricot Quesadilla”

  1. Bren @ Flanboyant Eats™ October 25, 2011 at 11:18 am #

    silly pregunta, but do you ever make your own flat bread? I’m curious. Esto se ve divino. Como sabes, no como cerdo ni nada que tenga que ver con el oink, oink, so this totally works con mi dieta… Me encanta. Y ahora voy a tener que buscar soychirozo en mis mercados, aunque si come de pavo y pollo… just wondering what the sodium levels are in this. Can you share, pls! Thanks!

  2. Professor Vegetable December 8, 2011 at 9:07 pm #

    I love your recipe! It’s so creative!!!

  3. craftrun&yumminess January 9, 2014 at 6:21 pm #

    I love to make “caprese salad” quesadillas! Tomato, mozzarella, basil leaves, salt and pepper in a tortilla. Grill it in a pan with olive oil and voila! Cheesy, yummy vegetarian (but not vegan) goodness. 🙂

    • KarmaFree Cooking January 10, 2014 at 10:22 pm #

      You do???? I also like those too… look at my version of Quesadilla Caprese here!!!

      • craftrun&yumminess January 11, 2014 at 11:20 am #

        Cool! Didn’t see that! Great minds think alike!! xo

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