Nicaraguan-style Repochetas (Quesadilla-Tacos) – game day food with a Latin twist

September 8th, 2010 | Filed under: entree, recipe, sides & bites | Tags: cabbage, cheese, quesadilla, slaw, taco, tortilla, vegetarian, stadium food
Nicaraguan-style Repochetas (Quesadilla-Tacos)

When it comes to sports fans, food is half the experience — and these repochetas are the kind of dish that deserves a spot right next to your game screen or under a stadium light. Whether you’re watching a match or checking scores on a sports, this handheld quesadilla-taco fusion is a perfect way to stay fueled and focused.

Inspired by a friend’s Nicaraguan home recipe, these repochetas are gooey, crispy, tangy, and refreshing all at once. Oaxaca cheese melts beautifully between grilled corn tortillas, then gets topped with a crunchy cabbage slaw, crema, and fresh cilantro. Eat them folded like tacos — no fork, no fuss. Looking for another vegetarian option for your game day menu? Try the red currant, nectarine & thyme crisps for a sweet and tangy balance.

They’re easy to make, easy to transport, and ideal for sharing — whether tailgating, lounging at home, watching a live sports broadcast, or lining up at a food stand. Honestly, they wouldn’t be out of place on the menu of a sports-themed food truck serving street-style Latin snacks before a big match. Want something heartier? Serve them alongside pomegranate & cherry braised pork for a flavor-packed Latin feast.

Nicaraguan-style Repochetas (Quesadilla-Tacos)

If you’re planning your next weekend betting slip or just want something delicious to munch during halftime, repochetas are a fun alternative to the usual nachos and hot dogs. Want to shake things up even more? The pancetta, golden beet & gorgonzola pasta offers a gourmet twist for your tailgate.

Nicaraguan Repochetas (Quesadilla-Tacos)

  • 4 cups chopped cabbage (or coleslaw mix)
  • 1/4 cup white wine vinegar
  • 1 tbsp. sugar
  • 8 corn tortillas
  • 12 oz. oaxaca cheese (or shredded mozzarella/jack)
  • 1/2 cup Mexican crema (or sour cream)
  • 1/4 cup fresh cilantro leaves

In a large bowl, mix vinegar and sugar until dissolved. Add cabbage and toss well. Set aside to pickle lightly.

Preheat a grill pan or skillet to medium heat. Assemble 4 quesadillas by topping half the tortillas with cheese, then pressing another tortilla on top. Grill until golden and cheese is melted — about 5 minutes per side.

Serve warm topped with cabbage slaw, a drizzle of crema, and fresh cilantro. Fold like tacos and enjoy while rooting for your team.

Makes 4 repochetas – 2 mains or 4 sides.

More Game Day Food Ideas: