• 4 large flour tortillas
  • 2 cups shredded vegan cheese
  • 6 oz. Abbot's Butcher "Chorizo"
  • salsa, avocado, vegan sour cream


  • Cook "chorizo" according to instructions. Set aside and allow to cool.
  • Warm a nonstick skillet to medium-high heat. Lay one tortilla face down and cover half of the surface with cheese and spoon on the chorizo. Fold the tortilla in half and cook about 30 seconds longer. Flip over.
  • Repeat with the remaining tortillas, cheese and chorizo. Cut each quesadilla into 4 triangles. Serve with avocado, salsa and sour cream.