Let’s not overcomplicate a good thing: quesadillas are a weeknight hero, a picky-eater pleaser, and honestly? A great way to clean out the fridge. But when you’ve got Creamery Creek meats in the freezer, it’s not just a “what’s-left-in-the-fridge” meal—it’s a dang good one.
This recipe brings together two of our favorite flavor-packed staples: dry-aged ground beef and our Duroc pork chorizo sausage. The combo is rich, savory, a little smoky, and just the right amount of juicy for a crispy-edged quesadilla that actually holds together (none of that soggy middle nonsense).
What you’ll need:
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1 lb Creamery Creek dry-aged ground beef
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1 lb Creamery Creek Duroc pork chorizo sausage
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1 small onion, finely diced
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1 cup shredded cheese (our cojack or pepper jack are both great)
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Flour tortillas (soft taco or burrito size)
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Butter or oil for cooking
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Optional extras: sliced jalapeños, chopped cilantro, sour cream, avocado, hot sauce
Let’s make it:
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In a skillet over medium heat, brown the ground beef and chorizo together, breaking it up as it cooks.
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Add the diced onion and cook until soft. Drain excess fat if needed.
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Warm a clean skillet over medium heat and add a little butter or oil.
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Place one tortilla in the skillet, sprinkle half with cheese, a few spoonfuls of the meat mixture, and any extras you like, then more cheese (for the glue effect). Fold the tortilla over.
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Cook until golden and crispy, then flip and brown the other side. Repeat with the rest.
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Slice into wedges and serve hot, with your favorite dipping sauces.
Why we love it:
This one’s easy to scale up for a crowd or down for just you. The beef gives you that classic, savory base, while the chorizo brings the spice and richness—it’s like a flavor tag team. These reheat like a dream too, so don’t be afraid to make extra.
Keep it simple or go wild with toppings—either way, this recipe earns a spot on your regular rotation.
Want to throw this into lunchboxes, game day spreads, or midnight snack menus? Go for it. Creamery Creek meats make it more than just a quesadilla—it’s a little love letter to your taste buds.
Tell me how it goes for you!
XOXO,
Louisa
