Melty nacho quesadilla

Who doesn’t love nachos and quesadillas? Try these quesadillas for the best of both “mundos.”

Prep Time
15 Min
Cook Time
12 MIN
2 Roma tomatoes, chopped
¼ medium red onion, chopped
1 jalapeño, seeds removed, chopped
1 tbsp. chopped cilantro
½ lime, juiced
12 oz. bulk chorizo sausage
8 8-inch flour tortillas
24 slices Borden® Pepper Jack Melts
¾ cup shredded lettuce
¼ cup sour cream
PREHEAT the oven to 180°F.
COMBINE tomatoes, onion, jalapeño, cilantro and lime juice in a small bowl to make the pico de gallo. Set aside.
HEAT a medium skillet over medium-high heat until hot. Add the chorizo and cook, breaking up the chorizo, until it has browned, about 10 minutes. Transfer the chorizo to a strainer placed over a bowl to drain off any fat; set aside.
PLACE skillet over medium heat and put 1 tortilla in the center. Top tortilla with 3 slices of cheese, ¼ of the drained chorizo and another 3 more pieces of cheese. Top with a tortilla.
COOK for 2 minutes or until the bottom tortilla is lightly browned. Using a large spatula, flip the tortilla and cook for about 1 minute on the other side. Transfer the cooked quesadilla to a plate and place in the warming oven. Repeat with the remaining quesadillas.
CUT each quesadilla into 4 wedges. Top with shredded lettuce, pico de gallo, and sour cream.