PREP TIME
10
COOK TIME
10
DIFFICULTY
Easy
SERVINGS
1-2
  • 2 – corn tortillas
  • 2 – tablespoons refried beans
  • 2 – tablespoons Cacique Pork Chorizo, cooked and crumbled
  • 4 – pickled jalapeño, sliced
  • 6– black olives, sliced
  • 2 – tablespoons grilled onions
  • 3 – tablespoons chicken, cooked and shredded
  • 1/2 – cup Cacique Four Quesos Blend Shredded Cheese
  • 3 – tablespoons Cacique Crema Mexicana Agria
  1. Heat a skillet or large pan over a medium flame.
  2. Spread one corn tortilla with refried beans and place on the comal, bean side up.
  3. Sprinkle cooked Cacique Pork chorizo over beans.
  4. Layer jalapeño and olive slices over chorizo.
  5. Place grilled onions and shredded cooked chicken evenly over jalapeno and olives.
  6. Sprinkle Cacique’s Four Quesos blend over chicken. Top with other corn tortilla.
  7. Cook on both sides until tortillas are crisp and cheese has melted.
  8. Remove from flame and cut into quarters.
  9. Serve with Cacique Crema Mexicana Agria