How about we put the cheese inside the “chips” and use quesadillas as the base for some summer-inspired quesadilla nachos? The result is incredible!
Nachos shouldn’t be limited to chips, right? We’ve all seen sweet potato nachos and I’m sure someone somewhere somehow turned cauliflower into nachos, so it’s past time for quesadillas to step up to the plate. I took a classic cheese quesadilla made with Rachel Cooks partner Old El Paso’s soft flour tortillas and topped it with some of my favorite Mexican-inspired fresh toppings.
Since the quesadilla base of these “nachos” is rich and cheese-filled, I wanted to keep the toppings light, bright, and ultra-fresh. I use crisp radishes, juicy red tomatoes and queso fresco because I can’t resist adding just a little more cheese. I also add some fresh corn – there’s no need to cook the corn, in fact, I would argue that you shouldn’t! It’s super crispy and sweet raw and there’s no need to take the extra step to cook it. Of course, we have to have some green, so sprinkle on chopped fresh cilantro (if you’re one of those folks that hates the stuff, you can leave it off!) and sliced green onions.
Tie it all together with a drizzle of lime sour cream (very similar to the lime sour cream I used on the cherry chicken tacos) for the perfect summer quesadilla nachos. You might never go back to chips!
PS: If you forgot any ingredients at the store, no need to worry! Cheese and tortillas are a must, but you are free to have fun with toppings! You could try some diced bell peppers, some jalapeños if you like it spicy, or of course you can never go wrong with avocado. A drizzle of homemade restaurant style salsa would be divine too.
One more PS: I made these when I was not really quite over my stomach flu. I suffered through nausea, sweat, and dizziness to create this deliciousness for you. Appetizing, I know. May I add that it was totally worth it? I’d argue it was the push I needed to conquer the flu.
More crave-worthy nachos and other southwestern appetizers!
Serving Size: 1 quesadilla
Amount Per Serving: Calories: 313 Total Fat: 24g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 58mg Sodium: 279mg Carbohydrates: 13g Fiber: 1g Sugar: 3g Protein: 13g
Husband’s take: What’s not to love about nachos made from quesadillas?
Changes I would make: None are necessary but have fun with the toppings!
Difficulty: Very easy.
Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.