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Potato Chorizo Quesadillas from sweetlifebake.com

Chorizo and Potato Quesadillas with Spicy Ranchero Dipping Sauce

Author Vianney Rodriguez


  • 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
  • Salt
  • Pepper
  • 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


  1. For Dipping Sauce:
  2. To a food processor add broken ranchero queso; pulse until queso is fine.
  3. Place queso in bowl; set aside.
  4. Add remaining ingredients to food processor and pulse until smooth.
  5. Pour crema mixture to queso and stir to combine; place in fridge until ready to serve with quesadillas.
  6. For Quesadillas:
  7. Pre-heat oven to 350 degrees.
  8. 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.
  9. 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.
  10. Serve warm, sliced with Spicy Ranchero Sauce