Fried Quesadilla Nachos
Fried Quesadilla Nachos
Ingredients
For the Quesadilla Chips
- 8 large flour tortillas
- 2 cups cheddar cheese, shredded
- 4 cups vegetable oil, for deep frying
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For the Toppings
- 2 Roma tomatoes, diced
- 2 jalapeños, sliced
- 1/2 cup green onions, chopped
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 cup guacamole, for serving
Instructions
- 1
Prepare the taco meat: In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess grease.
⏱️ 8 min
- 2
Add the taco seasoning mix and water to the skillet with the ground beef. Stir well and bring to a simmer. Reduce heat to low and cook for 5-7 minutes, or until most of the liquid has evaporated and the meat is flavorful.
⏱️ 7 min
- 3
Remove the skillet from the heat. Stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined with the taco meat. Set aside.
⏱️ 3 min
- 4
Assemble the quesadillas: Lay one large flour tortilla flat. Sprinkle about 1/4 cup of shredded cheddar cheese evenly over one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with the remaining tortillas and cheese.
⏱️ 5 min
- 5
Cut the quesadillas into triangles: Using a pizza cutter, cut each folded quesadilla into 6-8 triangular 'nacho' shapes.
⏱️ 5 min
- 6
Deep-fry the quesadilla chips: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Carefully add a few quesadilla triangles at a time to the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 7
Fry for 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining quesadilla triangles.
⏱️ 5 min
- 8
Assemble the nachos: Arrange the fried quesadilla chips on a large serving platter. Spoon the warm, cheesy taco meat mixture generously over the chips.
⏱️ 2 min
- 9
Top with diced tomatoes, sliced jalapeños, and chopped green onions. Drizzle with sour cream and sprinkle with fresh cilantro.
⏱️ 2 min
- 10
Serve immediately with a side of guacamole for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Quesadilla Nachos
Ingredients
For the Quesadilla Chips
- 8 large flour tortillas
- 2 cups cheddar cheese, shredded
- 4 cups vegetable oil, for deep frying
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For the Toppings
- 2 Roma tomatoes, diced
- 2 jalapeños, sliced
- 1/2 cup green onions, chopped
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 cup guacamole, for serving
Instructions
- 1
Prepare the taco meat: In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess grease.
⏱️ 8 min - 2
Add the taco seasoning mix and water to the skillet with the ground beef. Stir well and bring to a simmer. Reduce heat to low and cook for 5-7 minutes, or until most of the liquid has evaporated and the meat is flavorful.
⏱️ 7 min - 3
Remove the skillet from the heat. Stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined with the taco meat. Set aside.
⏱️ 3 min - 4
Assemble the quesadillas: Lay one large flour tortilla flat. Sprinkle about 1/4 cup of shredded cheddar cheese evenly over one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with the remaining tortillas and cheese.
⏱️ 5 min - 5
Cut the quesadillas into triangles: Using a pizza cutter, cut each folded quesadilla into 6-8 triangular 'nacho' shapes.
⏱️ 5 min - 6
Deep-fry the quesadilla chips: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Carefully add a few quesadilla triangles at a time to the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 7
Fry for 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining quesadilla triangles.
⏱️ 5 min - 8
Assemble the nachos: Arrange the fried quesadilla chips on a large serving platter. Spoon the warm, cheesy taco meat mixture generously over the chips.
⏱️ 2 min - 9
Top with diced tomatoes, sliced jalapeños, and chopped green onions. Drizzle with sour cream and sprinkle with fresh cilantro.
⏱️ 2 min - 10
Serve immediately with a side of guacamole for dipping.
⏱️ 1 min