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Chorizo and Poblano Tortilla Stacks
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Chorizo and Poblano Tortilla Stacks

Chorizo and Poblano Tortilla Stacks

with Lime Crema and DIY Salsa

Tortilla stacks are like quesadillas, but leveled up. Quite literally! Savoury enchilada-spiced chorizo, poblanos and gooey cheddar cheese are a match made in heaven. All this big, bold flavour is complemented by a DIY salsa and cooling cilantro-lime crema.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Chorizo Sausage, uncased

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Hot Pepper

80 g


1 unit

Green Onion

1 unit


½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

Not included in your delivery

½ tsp


2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat53 g
Saturated Fat22 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber6 g
Protein37 g
Cholesterol100 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Measuring Cups
Medium Bowl


Prep and make crema

Before starting, preheat oven to 450˚F. Wash and dry all produce. Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Cut tomatoes into 1/4-inch pieces.Thinly slice green onion.Zest, then juice lime.Add sour cream, half the lime zest and 1/2 tsp (1 tsp) lime juice to a small bowl. Season with salt and pepper, then whisk to combine.

Cook poblanos

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then poblanos. Cook until poblanos are tender-crisp, 3-4 min.Transfer to a plate.

Cook chorizo filling

Add 1/2 tbsp (1 tbsp) oil to the same pan, then chorizo. Break chorizo into smaller pieces. Cook until no pink remains in chorizo, 4-5 min.**Add Enchilada Spice Blend and 3 tbsp (6 tbsp) water.Remove from heat. Stir in half the poblanos and half the cheese. Season with salt and pepper, then stir to combine.

Assemble tortilla stacks

Place 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet. (NOTE: For 4 ppl use 2 baking sheets.)Top each tortilla with 1/2 cup chorizo mixture, then spread into an even layer. Top with another tortilla and another 1/2 cup chorizo mixture, spread into an even layer. Top each stack with a tortilla. Brush 1/2 tbsp (1 tbsp) oil over top, then sprinkle with remaining cheese. Cook in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min. (NOTE: For 4 ppl, cook in the middle and bottom of the oven.)

Make salsa

Meanwhile, add tomatoes, remaining poblanos, remaining lime zest, half the green onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Cut tortilla stacks into quarters. Divide between plates, then top with salsa and lime crema.Sprinkle remaining green onions over top.

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