Quesadillas are the new nacho chips, and they're fully loaded, inside and out!
We’re Super Bowl ready with these Loaded Quesadilla Nachos! That’s right, the usual chips & melted cheese aren't cutting it for us these days. It’s got to be loaded both inside and out for us to consider it Super Bowl worthy.
These beef, bean and scallion quesadillas are cut into triangles and covered with cheese AGAIN before a flash under the broiler. Then, they’re generously topped with all our favorite fixings - quick pico de gallo, red onion, avocado, lime & cilantro sour cream, black beans and pickled jalapeños.
This is easy enough, so let's get to it! xoxo Kirsty
Loaded Quesadilla Nachos
Serves 4 as an appetiser - but doubles easily for a party!
8 flour tortillas
8 oz. (250g) ground beef, chicken or turkey
1 tablespoon taco seasoning, or make our version, here! Save the rest for your next taco night.
4 cups (approx. 16oz./450g) shredded cheese, we love Monterey Jack
1 can (14oz./400g) black beans, drained and rinsed
4 scallions, thinly sliced
1 tablespoon olive oil
1 avocado, sliced (or guacamole if you prefer)
1/2 small red onion, thinly sliced
1 lime, cut into wedges
1 cup (plus extra for serving, and you can never have enough!) pico de gallo, store-bought or see our recipe for quick pico de gallo here
1/2 cup (125ml) sour cream*
* For Lime & Cilantro Sour Cream, just add a teaspoon of fresh lime juice, 1 tablespoon chopped cilantro and a pinch of salt.
Preheat the oven to 400F (200C).
Add the ground beef to a pan over medium heat and add the taco seasoning. Stir and chop it up with a wooden spoon whilst it's cooking, until fully cooked, 8-10 minutes. Set aside.
Lay out 4 tortillas on a large baking sheet. Divide the ground beef evenly amongst the tortillas, then sprinkle generously with a handful of cheese. Add 1/4 cup of black beans to each one. Sprinkle over most of the scallions, reserving a small handful for the garnish.
Lay the remaining tortillas on top. Brush lightly with olive oil and bake for 8 minutes. Remove from the oven, and press them down with a spatula, the melted cheese helps them stick together. Carefully flip them over and return to the oven for 4 more minutes. Remove from the oven and, if you're making this ahead of time, refrigerate until ready to serve.
To serve, cut each tortilla into 6 triangles. If they're cold, return them to a 400F (200C) oven for 4 minutes.
Preheat the broiler. Line a baking sheet with foil and spread out the triangles over the sheet. Sprinkle with the remaining cheese and stay close by as you watch the cheese melt, this should not take longer than 1-2 minutes!
Remove the loaded quesadillas from the oven and transfer them to your serving platter or board. Scatter with the remaining beans, scallions, red onion, lime wedges, pico de gallo, jalapeños and sour cream. Serve extra pico de gallo, jalapeños and sour cream on the side.