Ingredients
Scale
- 1 (16-ounce) package Olé Chorizo, casing removed
- 1 cup salsa, chunky
- 1 cup marinara sauce
- 1 (10-inch) La Banderita Flour Tortilla, warmed according to directions
- 1 cup shredded Olé Quesadilla Cheese, divided
- ½ cup shredded mozzarella cheese
- ½ cup black beans, drained
- 1/3 cup frozen corn, whole kernel, thawed
- ½ cup Olé Cotija Cheese
- Spring onions, green part only
- Fresh, chopped cilantro
- Suggested toppings: Red onion, jalapeño peppers, black olives
Instructions
- Preheat oven to 375°F.
- In a skillet, fry chorizo until done. Chop into small pieces as it cooks. Set aside on a paper towel and drain.
- In a small bowl, combine salsa and marinara sauce.
- On a sheet pan, place tortillas then cover with sauce, quesadilla cheese, and mozzarella cheese. Continue layering with black beans and corn, and finish with remaining quesadilla cheese.
- Place in oven and cook for at least 5 minutes or until cheese has melted.
- Garnish with cilantro, spring onions, and cotija cheese and serve hot.