FUEGO GUAC
Quesadilla
Looking for soccer party recipe ideas? This quesadilla packed with black bean guacamole and Fuego Takis® has you covered.
INGREDIENTS
For the quesadilla:
1 ea. Flour tortilla, large, prepared
1 c. Quesadilla cheese blend, shredded
1/2 c. Traditional Guacamole
1/4 c. Black beans, prepared
1 c. Takis® Fuego Rolled chips, prepared
2 Tbsp. Takis® Fuego Rolled chips, crushed
2 Tbsp. Avocado Salsa Verde
For the Traditional Guacamole:
4 ea. Avocados From Mexico, whole, fresh
2 Tbsp. Lime juice
1/2 tsp. Kosher salt
2 Tbsp. White onion, chopped fine
1 1/2 Tbsp. Jalapeño pepper, no seeds, chopped fine
2 Tbsp. Cilantro, chopped fine
For the Avocado Salsa Verde
1 ea. Avocados From Mexico, stage 4, mashed
18 oz. Salsa Verde, prepared
INSTRUCTIONS
For the Avocado Chipotle Dressing:
Place all ingredients into a blender.
Blend until well combined.
Remove sauce from blender and place sauce into a clean container.
Place plastic wrap on top of sauce.
Press down plastic wrap firmly to remove any air bubbles to prevent oxidization.
Cover, label, and date, then store as per HACCP.
Serve as needed.
For the Pico de Gallo:
In a mixing bowl place diced tomatoes, onion, and jalapeños.
In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.
Pour mixture over pico mixture, add cilantro, then gently toss mixture to evenly coat.
Place in container with lid.
Refrigerate until needed for up to 24 hours.
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