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Chorizo Tortilla Stacks

Chorizo Tortilla Stacks

with Lime Crema and Sweet Pepper Salad

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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.

Tags:Easy Clean-upNew
Allergens:Soy/SojaSulphites/SulfiteWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

2 tbsp

Mexican Seasoning

½ cup

Tomato Salsa

1 unit

Lime

7 g

Cilantro

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

160 g

Sweet Bell Pepper

56 g

Baby Spinach

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Measuring Cups
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!)

5

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.

6

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.