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Home Recipes by Type Appetizers/Snacks
30 30 Minutes or Less VG Vegetarian

Quesadilla Nachos

5
/5
15 mins
15 Comments
Jump to Recipe
By: Rachel GurkPosted: 07/11/2016Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

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!

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 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.

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 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.

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.

More crave-worthy nachos and other southwestern appetizers!

 

  • BBQ chicken sweet potato nachos
  • Cauliflower nachos (no chips, totally delicious)
  • Vegetarian nachos with creamy cilantro lime drizzle
  • Mexican spinach dip recipe (so good with chips)
  • 7-layer dip (the best there is!)
  • Mexican corn dip (a skinny version)
  • Ultimate easy nachos recipe by Good Life Eats
  • Cauliflower nachos by Eating Well

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

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!
Recipe

Get the Recipe: Quesadilla Nachos

5 from 2 votes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
5 servings
Print Rate Recipe
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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!

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

Instructions

  • In a small bowl, mix sour cream with lime zest and lime juice. Set aside.
  • 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.
  • Remove from pan and place on a cutting board. Repeat process with remaining tortillas and cheese.
  • Cut quesadillas into wedges (I recommend six wedges per quesadilla). Arrange wedges on a large serving platter and spoon or squeeze (see tips) lime sour cream onto the quesadilla nachos.
  • Sprinkle with toppings: corn kernels, queso fresco, radishes, tomatoes, cilantro, and green onions.
  • Serve immediately.

Notes

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

Nutrition Information

Serving: 1quesadilla, Calories: 313kcal, Carbohydrates: 13g, Protein: 13g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Cholesterol: 58mg, Sodium: 279mg, Fiber: 1g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
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.

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.

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  1. Shilpa Malhotra says

    September 1, 2016 at 1:00 am

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

    Reply
    • Rachel Gurk says

      September 2, 2016 at 8:59 pm

      Thank you!

      Reply
  2. leslie says

    July 17, 2016 at 9:59 am

    Love the addition of the radish!!!

    Reply
  3. denise says

    July 15, 2016 at 1:22 am

    yummy

    Reply
  4. Megan says

    July 14, 2016 at 12:39 pm

    These Nachos look amazing! Thank you Rachel!

    Reply
  5. Jenny Flake says

    July 13, 2016 at 10:28 am

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

    Reply
  6. Patty K-P says

    July 13, 2016 at 10:14 am

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

    Reply
  7. Amelie Moore says

    July 13, 2016 at 3:08 am

    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.

    Reply
  8. Liz @ The Lemon Bowl says

    July 11, 2016 at 10:28 pm

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

    Reply
  9. cookbook queen says

    July 11, 2016 at 10:23 am

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

    Reply
    • Rachel Gurk says

      July 11, 2016 at 10:26 pm

      MWAH!! Thank you!

      Reply
  10. Christine @ WRY TOAST says

    July 11, 2016 at 9:30 am

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

    Reply
    • Rachel Gurk says

      July 11, 2016 at 10:26 pm

      Thanks!

      Reply
  11. Miss @ Miss in the Kitchen says

    July 11, 2016 at 9:11 am

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

    Reply
    • Rachel Gurk says

      July 11, 2016 at 10:24 pm

      Thanks Miss! Hope you all love it!

      Reply

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