Cacique® Quesadilla Cook-Off, Round 4: “Carne Asada & Avocado Quesadillas” or “Fried Quesadillas with Squash Blossoms, Mushrooms & Corn”


With Cinco De Mayo now around the corner, our Quesadilla Cook-off continues to showcase original recipes that are sure to produce smiling faces and happy stomachs at your next event. Today’s featured Quesadilla pairing offers both a Carne-lovers dream as well as a vegetarian recipe that will knock the socks off with a single bite.

First up is Christine Duffy from Una Colombiana En California. She was inspired by authentic Tortas and wanted to create a recipe that was both easy to prepare and budget-friendly. The result is the simple yet deeply flavorful Carne Asada & Avacado Quesadillas. Christine took generous portions of Carne Asada and combined it with refried beans, avocados, lettuce, Cacique® Queso Fresco, and just a hint of Cacique’s Crema Mexicana. Her post is written in Spanish, and you can find the full recipe by clicking here.


Up next is Karen Delgado from Mi Cocina Rapida. Her recipe was inspired by her wonderful memories of eating at “Fondas” (small neighborhood restaurants) throughout her high school years in Mexico City. Her favorite quesadillas were Mushrooms and Squash Blossom, so she combined the two ingredients to create “Fried Quesadillas with Squash Blossoms, Mushrooms & Corn.” If you’ve never tasted Squash Blossoms before, we highly recommend you seek them out at your local markets and give this authentic recipe a try. Karen’s post is also written in Spanish, and you can find the full recipe by clicking here.


Based on the above description, which Quesadilla has more tempted to run into the kitchen and get cooking? Is it Carne Asada & Avocado Quesadillas or the Fried Quesadillas with Squash Blossoms, Mushrooms & Corn? It’s a touch choice, but tell us your preference in the comments below, and look out for our final Quesadilla Cook-off post coming soon!

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