Mexican-Inspired Chorizo Tortilla Stacks
with Fresh Salsa and Lime Crema- Milk
- Sulphites
- Wheat
- Gluten
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Egg
- Gluten
- Fish
- Crustaceans
What's better than a quesadilla? A stack of quesadillas sliced into cheesy wedges of deliciousness! We snuck some veggies into the chorizo for a wholesome extra the kids won't notice!
Ingredients
250 g
Chorizo Sausage, uncased
1 unit(s)
Carrot
113 g
Corn Kernels
2 tbsp
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
1 unit(s)
Sour Cream
(Contains: Milk)
1 unit(s)
Tomato
6 unit(s)
Flour Tortillas
(Contains: Milk, Sesame, Soy, Tree nuts, Wheat, Egg, Gluten, May contain traces of allergens, Sulphites, Wheat, Gluten)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Peel, then coarsely grate carrot using a box grater.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add chorizo to the dry pan. Break up chorizo into smaller pieces.
- Add carrots and corn. Cook, stirring occasionally, until veggies are tender and no pink remains in chorizo, 4-5 min.**
- Carefully drain and discard excess fat.
- Add tomato sauce base and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
- Remove from heat, then stir in half the cheese.
- Place 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 another 1/2 cup chorizo mixture, spread into an even layer.
- Top each stack with a tortilla. Sprinkle remaining cheese over top.
- Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.
- Meanwhile, add tomatoes, half the lime juice, half the cilantro, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.
- Cut tortilla stacks into quarters.
- Divide between plates, then top with lime crema and salsa. Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.
