• 1 – avocado, pit removed
  • 1/2 – cup Cacique Crema Con Sal
  • 1 – teaspoon olive oil
  • 4 ounces Cacique Soy Chorizo
  • 3 – eggs, beaten
  • 4 – corn tortillas
  • 1 – cup Cacique Jalapeño Queso Quesadilla (grated)
  1. Add an avocado and Cacique Crema con Sal to a blender and blend until smooth. Set aside.
  2. In a large frying pan over a medium flame heat olive oil.
  3. Fry soy chorizo in olive oil breaking up with a wooden spoon or spatula. Cook for 5 minutes.
  4. Pour beaten eggs over cooked soy chorizo, and stir to combine. Continue to cook mixture until eggs are fully cooked, stirring occasionally. Cook for 7 minutes or until eggs are set. Set aside.
  5. Heat a skillet or large frying pan over a medium flame.
  6. Place a corn tortilla in the center of the hot skillet, add 1/4 cup cheese to the inside of the corn tortilla.
  7. Fold one side of the tortilla to the opposite end.
  8. Cook on both sides until outside is crisp and cheese has melted.
  9. Remove from skillet and fill the inside of the quesadilla with ¼ of the soy chorizo egg mixture.
  10. Repeat with remaining ingredients
  11. Serve quesadilla with avocado crema.