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Chorizo Tortilla Stacks
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Chorizo Tortilla Stacks

Chorizo Tortilla Stacks

with Lime Crema and Sweet Pepper Salad

What's better than a quesadilla? A whole stack of quesadillas sliced into cheesy wedges of deliciousness! We snuck some extra veggies into the spiced chorizo filling.

Easy Clean-up

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)

2 tbsp

Mexican Seasoning

½ cup

Tomato Salsa

1 unit


7 g


3 tbsp

Sour Cream

(Contains Milk)

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

160 g

Sweet Bell Pepper

56 g

Baby Spinach

Not included in your delivery

1.5 tbsp


½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories980 kcal
Fat57 g
Saturated Fat24 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber8 g
Protein45 g
Cholesterol132 mg
Sodium2530 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.


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



Before starting, preheat the oven to 450°F.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime wedges. Roughly chop cilantro.

Cook chorizo mixture

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Break chorizo into smaller pieces. Add half the peppers. Cook, stirring occasionally, until peppers are tender-crisp and no pink remains in chorizo, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning and 2 tbsp water (dbl for 4 ppl), then stir to combine. Remove from heat, then stir in half the cheese.

Assemble tortilla stacks

Arrange 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet. Top each tortilla with 1/2 cup chorizo mixture, then spread into an even layer. Top with another tortilla and 1/2 cup chorizo mixture, then spread into an even layer. Top each stack with a third tortilla. Sprinkle remaining cheese over top. Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.

Make lime crema

Meanwhile, add sour cream, lime zest, half the cilantro and 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir until smooth. (TIP: Squeeze a lime wedge into crema, if desired!)

Make salad

Add lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, remaining peppers and remaining cilantro, then toss to combine.

Finish and serve

Quarter tortilla stacks. Divide tortilla stacks and salad between plates. Dollop lime crema and salsa over tortilla stacks. Squeeze a lime wedge over top, if desired.