Quesadilla Nachos

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!

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 due 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.

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! Get the recipe on RachelCooks.com!

Since the quesadilla base of these “nachos” is rich and cheese-filled, I wanted to keep the toppings light, bright, and ultra-fresh. I used crisp radish, juicy red tomatoes and queso fresco because I couldn’t resist adding just a little more cheese. I also added 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 I added cilantro (if you’re one of those folks that hates the stuff, you can leave it off!) and green onions.

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! Get the recipe on RachelCooks.com!

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!

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! Get the recipe on RachelCooks.com!

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.

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!

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.

Quesadilla Nachos

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!

Did you make this recipe?   Leave a review »

Ingredients:

  • 1/2 cup sour cream
  • 1 teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • 1 (8.2 ounce) package 6-inch Old El Paso flour tortillas (size for tacos and fajitas)
  • 4-5 teaspoons canola oil
  • 1 2/3 cup Mexican blend cheese
  • 1 ear fresh corn, kernels removed from cob
  • 1/2 cup crumbled queso fresco
  • 1/2 cup thinly sliced radishes
  • 1 cup halved fresh grape tomatoes
  • cilantro, to taste
  • green onions, to taste

Directions:

  1. In a small bowl, mix sour cream with lime zest and lime juice. Set aside.
  2. Heat 1/2 to 1 teaspoon oil over medium heat in skillet large enough to fit one tortilla. Place tortilla carefully into the oil, moving around slightly to coat. Sprinkle with 1/3 cup cheese and top with a second tortilla. Cook for 30 seconds to 1 minute on the first side (or until golden brown), flip and continue to cook for another 30 seconds or until golden brown.
  3. Remove from pan and place on a cutting board. Repeat process with remaining tortillas and cheese.
  4. Cut quesadillas into wedges (I recommend six wedges per quesadilla). Spread onto a large serving platter and spoon or squeeze (see tips) lime sour cream onto the quesadilla nachos.
  5. Sprinkle with toppings: corn kernels, queso fresco, radishes, tomatoes, cilantro, and green onions.
  6. Serve immediately.

Tip: If you have a great nonstick pan, you may be able to get away with not using oil to cook the quesadillas. They won’t get the same exact crunchy texture, but they’ll still get nice and crisp at a lower calorie count.

Tip: If you have a bigger pan, feel free to use it to cook multiple quesadillas at one time.

Tip: To evenly distribute sour cream, place in a small zip-top bag and cut off the corner. Squeeze out sour cream as if you were using a pastry bag.

All images and text ©Rachel Cooks.

Verdict: Umm, I risked a relapse of the stomach flu to eat these quesadilla nachos. It was worth the risk.
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.

quesadilla nachos nutrition label

Actual nutrition may vary depending on how recipe is prepared.

DisclosureI’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.

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! Get the recipe on RachelCooks.com!
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

15 comments

  1. I made this last night and it was delicious! The recipe is so simple. I definitely bookmarked this recipe for future reference.

  2. Love the addition of the radish!!!

  3. These Nachos look amazing! Thank you Rachel!

  4. Awesome recipe!  My boys will love this fun weeknight dinner!

  5. This is genius, Rachel! It’s like the gift that keeps on giving ;)

  6. Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.

  7. Love all the bright fresh veggies on top! My boys would go crazy for these!

  8. Girl. Shut the front door with your fabulous, brilliant mind. I LOVE this!! Genius. Can’t wait to try them!!

  9. two amazing recipes combined into one! who wouldn’t love this ;) xo

  10. This is brilliant! I am so enjoying your Old El Paso recipes and can’t wait to make this for my guys.  

Leave a Reply

Your email address will not be published. Required fields are marked *