Sweet Life Disclosure: This post is part of a compensated campaign in collaboration with Cacique and Latina Bloggers Connect.
Chorizo and Potato Quesadillas with Spicy Ranchero Dipping Sauce
Quesadillas are the ultimate Cinco de Mayo party food, late night munchies treat, are a cold beer’s best friend or the go-to solution for last night’s dinner leftovers. Mi carnio stuffs them with fajitas and salsa, my dad (papi) enjoys them with nopales and elote and my mami makes her with sautéed zucchini.
I personally enjoy a spin on the breakfast taco, loaded with chorizo y papas fritas. A hint of sweetness from sautéed onions, a double handful of cheese and there must be a kick of heat from either salsa, pickled jalapenos or a fiery dipping sauce.
When Cacique challenged me to create a quesadilla for their Quesadilla Cook Off challenge I knew I had to share my spin on breakfast quesadilla along with my spicy queso dip. Lucky for me every South Texas grocery store stocks Cacique cheeses, crema and chorizo.
The filling is easily made in one skillet with diced potatoes, Cacique Chorizo and sliced onions. Fluffy flour tortillas or corn are brushed with oil, stuffed, topped with Cacique Quesadilla cheese and quickly baked until cheese is bubbly. Want spice with that quesadilla, then pull out that food processor and whip up this dreamy dipping sauce made with Cacique Ranchero cheese, Cacique Crema, cilantro, jalapeno and fresh lime juice. You might want to make a double batch this sauce is creamy awesome.
Make sure you head over to the Cacique’s Go Auténtico blog this week and see my recipe featured in a Quesadilla Cook-Off! Cacique will feature amazing foodies and their twist on a quesadilla and our recipes will go head-to-head in a fun Quesadilla Cook Off Challenge, FUN!
- For Chorizo and Potato Quesadillas:
- 1 pkg Cacique bolita chorizo
- 2 tablespoons vegetable oil plus more for brushing tortillas
- 1 medium onion sliced
- 3 medium baking potatoes washed, peeled and diced in cubes
- 12 flour tortillas
- 1 pkg Cacique Queso Quesadilla shredded
- For Dipping Sauce:
- 1 -12 oz Cacique Ranchero Queso Fresco broken into pieces
- ½ cup cilantro washed and chopped
- 1 jalapeno diced
- 1 cup Cacique Crema Mexicana
- 1 tablespoon fresh lime
For Dipping Sauce:
To a food processor add broken ranchero queso; pulse until queso is fine.
Place queso in bowl; set aside.
Add remaining ingredients to food processor and pulse until smooth.
Pour crema mixture to queso and stir to combine; place in fridge until ready to serve with quesadillas.
Pre-heat oven to 350 degrees.
In a large non-stick skillet over medium-high heat cook chorizo, breaking up with spoon until fully cooked, about 5 minutes. Remove cooked chorizo from skillet, drain fat from skillet, wipe clean, add 1 tablespoon oil and return to heat. Sauté onion slices until translucent and tender, about 3 minutes. Add diced potatoes and additional tablespoon of oil if needed, season with salt and pepper and continue to cook until potatoes are tender, about 10 minutes. Remove from heat and return cooked chorizo to pan; stir to combine all ingredients.
Place 6 tortillas on baking sheet evenly divide chorizo-potato mixture and top with shredded cheese and top with remaining tortillas. Brush top of tortillas with oil, place in oven and bake until cheese melts, about 3-5 minutes.
Serve warm, sliced with Spicy Ranchero Sauce