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.
Chorizo Sausage, uncased
(Contains Sulphites, Wheat)
Cheddar Cheese, shredded
Enchilada Spice Blend
Not included in your delivery
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.
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.
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.
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.)
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.
Cut tortilla stacks into quarters. Divide between plates, then top with salsa and lime crema.Sprinkle remaining green onions over top.