Chorizo Lasagna Rolls with Jalapeno Queso Quesadilla And Oaxaca Cheese

    20 Min
    60 Min

I remember learning how to make lasagna first hand from a chef friend of my Mother’s at the young age of 13. I was so baffled at the fact that he didn’t boil the noodles before layering them into the casserole. That was not the way I had witnessed my aunt prepare her lasagna in the past. He explained to me that the raw noodle would cook in the sauce while in the oven and this would prevent the noodles from getting soggy, but instead stay firm. It made total sense to me, and I never boiled my noodles again when making a traditional lasagna casserole.

Then came the lasagna roll and cupcake craze. In order to create either dish the noodle would have to be boiled! I wasn’t fazed knowing that the noodle would be somewhat exposed in the baking process and wouldn’t turn to mush. I must admit I have had my fair share of lasagna cupcakes and rolls made with my own hands.

I decided to make a Mexican version of the old Italian favorite. With that being said I made a Cacique® Chorizo-based tomato sauce and laced it with Cacique® Crema Mexicana. I then boiled the noodles loaded them up with Cacique’s Oaxaca and Jalapeno Queso Quesadilla cheese. Rolled them into a lasagna roll and carefully placed them into a baking dish. Topped my rolls with a little more sauce and a little more cheese. Then baked them to perfection. The addition of the wonderful Cacique® Pork Chorizo added such a robust flavor to the dish, I don’t know if I’ll ever want to have it any other way.

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