Quesadilla Chilaquiles

No doubt about it, this twist on two classic Mexican dishes is loaded and over-the-top. Instead of using tortilla chips (which you find in a traditional Chilaquiles recipe), we take a classic quesadilla and give it a crispy, fried-to-golden-perfection upgrade. Then we top it with all the toppings you want need: sour cream, zesty L&B Medium Serrano Salsa, cilantro and diced red onion. It’s crunchy, it’s messy, it’s snacky. And with its convenient, grab-and-go ingredient list and no-sweat prep, it’s perfect for your next get-together, or for the next time you’re craving something a little extra. Because as this recipe proves, you really can have it all.

SERVINGS

4-6

PREP TIME

15 min

COOK TIME

15 min

Ingredients

  • 4
    6-inch flour tortillas
  • 2
    cups shredded mozzarella cheese
  • ½
    cup canola oil
  • ½
    cup L&B Medium Serrano Salsa
  • Sour cream, for garnish
  • Chopped fresh cilantro, for garnish
  • Small diced red onion, for garnish

Directions

  1. 1

    Heat a saucepan over medium heat. Evenly distribute the mozzarella cheese between two of the tortillas. Top each with another tortilla. Working in batches, toast the tortillas on both sides until the cheese just starts to melt, 2 minutes per side.

  2. 2

    Transfer the quesadillas to a cutting board and cut each into 6 wedges. Add the canola oil to the saucepan and heat until shimmering. Working in batches if necessary, fry the quesadilla wedges until golden brown and crispy, 6 to 8 minutes.

  3. 3

    Transfer the fried wedges to a paper towel-lined plate.

  4. 4

    Arrange the quesadilla wedges on a serving platter and top with the L&B Medium Serrano Salsa.

  5. 5

    Garnish the chilaquiles with sour cream, fresh cilantro, and red onion.