EspañolA fast and delicious snack for your parties, get-togethers and family gatherings. These nacho quesadillas are warm, spicy and comforting. Try them out.
Sponsored by Cacique
My favorite part of the big game day is the food. I know all those commercials are entertaining, but for me, the best part is still the food.
But a quesadilla? Am I kidding? Big game day is supposed to be the time when we say “go big or go home!” Can a quesadilla be more than a tortilla and shredded cheese?
Well, I say of course it can. It can be anything you want it to be. But to be great, to be right for the big game, you have to use the best ingredients.
That's why right here, right now, it's time to go big by combining two all-time favorites, nachos and quesadillas!
Nacho Quesadillas
Makes 4 rounded quesadillas
- 4 oz Cacique® Pork Chorizo
- 1/2 cup white onion, chopped
- 1 1/2 cups refried beans
- 8 flour tortillas, make them at home with our flour tortilla recipe
- 2 cups chicken, cooked and shredded
- 4 pickled jalapeño peppers, sliced
- 12 black olives, sliced
- 1 (7 oz) bag Cacique® Four Quesos Blend
- Cacique® Crema Mexicana, to taste
- Guacamole (optional)
You will also need a comal, or if you don't have one, a skillet, a large pan, or a griddle.
Heat a skillet or large pan over a medium flame. Cook pork chorizo and white onion until soft and crumbly, approximately 10 minutes.
Warm up refried beans in a pot and 8 tortillas on the comal. Keep the tortillas in a tortillero or inside a cloth kitchen towel to keep them warm.
Take 4 tortillas and evenly spread on top of each, one layer each of refried beans, chicken, chorizo, jalapeños, black olives and Four Quesos blend. Cover each quesadilla with one of the remaining 4 tortillas.
One by one cook both sides of the quesadilla on the comal until it is crisp and the cheese has melted. Remove from heat and cut into quarters.
Serve with Crema Mexicana and guacamole, if you wish.
Enjoy and Go Team!
Print the recipe:
Nacho Quesadillas
Ingredients
- 4 oz Cacique® Pork Chorizo
- 1/2 cup white onion chopped
- 1 1/2 cups refried beans
- 8 flour or corn tortillas
- 2 cups chicken cooked and shredded
- 4 pickled jalapeño peppers sliced
- 12 black olives sliced
- 1 7 oz bag Cacique® Four Quesos Blend
- Cacique® Crema Mexicana to taste
- Guacamole optional
You will also need
- 1 A comal, a skillet, or large pan
Instructions
- Heat a skillet or large pan over a medium flame. Cook pork chorizo and white onion until soft and crumbly, approximately 10 minutes.
- Warm up refried beans in a pot and 8 tortillas on the comal. Keep the tortillas in a tortillero or inside a cloth kitchen towel to keep them warm.
- Take 4 tortillas and evenly spread on top of each, one layer each of refried beans, chicken, chorizo, jalapeños, black olives and Four Quesos blend. Cover each quesadilla with one of the remaining 4 tortillas.
- One by one cook both sides of the quesadilla on the comal until it is crisp and the cheese has melted. Remove from heat and cut into quarters.
- Serve with Crema Mexicana and guacamole, if you wish.
Notes
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