PREP TIME
10
COOK TIME
8
DIFFICULTY
Easy
SERVINGS
6
  • ¼ cup carrot, grated
  • ¼ cup red onion, thinly sliced
  • ¼ cup green cabbage, thinly sliced
  • ¼ cup red cabbage, thinly sliced
  • 2 tablespoon jalapeño, thinly sliced
  • ½ cup white vinegar
  • 1 tablespoon dry oregano
  • salt and pepper to taste
  • 12 corn tortillas
  • 3 cups Cacique® Jalapeño Queso Quesadilla, grated, divided
  • ½ cup cooked black beans, drained, divided
  • Your favorite red chile salsa
  • ½ cup Cacique® Crema Salvadoreña, divided
  1. In a large bowl add carrot, red onion, green cabbage, red cabbage, jalapeño, vinegar, oregano, salt and pepper. Mix to combine. Set aside.
  2. Heat a comal or large pan over a medium heat.
  3. Place one corn tortilla in the center.
  4. Sprinkle with 1/4 cup Cacique® Jalapeño Queso Quesadilla, and a ½ tablespoon black beans.
  5. Fold tortilla in half.
  6. Cook on each side until tortilla is crisp and cheese has melted.
  7. Quickly unfold quesadilla and add a tablespoon of red salsa and a ½ tablespoon Cacique® Crema Salvadoreña. Fold back.
  8. Repeat with remaining ingredients.
  9. To serve, top each quesadilla with a tablespoon of pickled cabbage salad.