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!

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!

 

• 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!

Recipe

Get the Recipe: Quesadilla Nachos

5 from 2 votes

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

5 servings

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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

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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