Mexican Fiesta Quesadilla Board

This post contains collections of products that I personally recommend (it may contain affiliate links).

Quesadillas are a classic Mexican comfort food, and, beyond being one of my favorite Mexican-inspired snacks, they are super easy to make. This board is designed to make your next fiesta fun and delicious without all of the fuss of a traditional dinner party–it’s all about the dips and toppings! Also, it pairs really well with my delicious margaritas and this Mexican-inspired Charcuterie Board.

For other party food ideas, check out my other build-your-own style boards like my Bagel Brunch Board, BLT Board, and Grill Your Own Cheese Board.

cheese quesadilla cinco de mayo food

What’s On This Board?

This board is loaded with all the classics–i’m talkin’ guac, salsa, sour cream, plus some other toppings to help elevate your quesadilla game.

Cheese

  • Monterey Jack, shredded
  • Cheddar, shredded

Dips

  • Pico de gallo
  • Guacamole
  • Sour cream
  • Mild salsa

Carbs

  • Flour tortillas
  • Spinach tortillas
  • Sun-dried tomato tortillas

Produce

  • Mini sweet peppers, halved
  • Jalapeños, sliced

Accoutrements

  • Lime wedges
  • Pickled red onions, store bought or homemade (see recipe below)
  • Green chiles

Garnish

  • Chives, sliced
cheese quesadilla cinco de mayo recipes

How To Build This Board

  • Start by adding the pico, guac, sour cream, salsa, jalapeños, and green chiles to individual ramekins, then assemble them down the center of the board. Don’t forget the serving spoons! 
  • Make the quesadillas by adding a mix of cheddar and Monterey Jack to each flavor of tortilla. Slice the quesadillas into individual servings and tuck them in staggered layers around the ramekins, making sure to separate the different varieties of tortillas for balance. 
  • Fill in any holes with the peppers and limes, then top with chives. Serve immediately while everything is still warm and melty.
cinco de mayo recipes quesadilla

How to Make Pickled Onions

Add sliced red onion to a jar or bowl. In a pot set over high heat, combine ¼ cup rice vinegar, ½ cup water, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon coriander, 1 whole clove, and ¼ teaspoon dried oregano. Bring the mixture to a boil, then remove from heat and pour over the red onions. Place a plate or jar on the onions to submerge them in the liquid. Allow them to cool before serving, or cover and refrigerate in an airtight container for up to two weeks.

The best part about this is, you can use the base of this recipe (or this one) to pickle just about anything! Swap out the onions for carrots, radishes, peppers, or really anything your heart desires.

quesadilla mexican fiesta menu

Show Me Your Quesadilla Boards!

I hope this post inspires you to get creative and make your own delicious Mexican-inspired Board! Nothing makes me happier than seeing the beautiful spreads you make from my tips. If you make a board inspired by this post, please tag me at @ainttoooproudtomeg and use #AintTooProudToCheese so I can see and share! 

And, If you liked this recipe, please rate and review.

quesadilla cinco de mayo food

Mexican Fiesta Quesadilla Board

Description

Looking for the how to serve quesadillas? This Mexican-inspired cheese quesadilla bar is loaded with the best quesadilla topping ideas for your next Cinco de Mayo party.

Ingredients
  

Cheese

  • Monterey Jack shredded
  • Cheddar shredded

Dips

  • Pico de gallo
  • Guacamole
  • Sour cream
  • Mild salsa

Carbs

  • Flour tortillas
  • Spinach tortillas
  • Sun-dried tomato tortillas

Produce

  • Mini sweet peppers halved
  • Jalapeños sliced

Accoutrement

  • Lime wedges
  • Pickled red onions
  • Green chiles

Garnish

  • Chives sliced

Instructions

  • Start by adding the pico, guac, sour cream, salsa, jalapeños, and green chiles to individual ramekins, then assemble them down the center of the board. Don’t forget the serving spoons!
  • Make the quesadillas by adding a mix of cheddar and Monterey Jack to each flavor of tortilla. Slice the quesadillas into individual servings and tuck them in staggered layers around the ramekins, making sure to separate the different varieties of tortillas for balance.
  • Fill in any holes with the peppers and limes, then top with chives. Serve immediately while everything is still warm and melty.
Tried this recipe?Let us know how it was!

shop the post

Leave a Comment

Recipe Rating