Corn Tortilla Quesadillas
If your family usually uses flour tortillas, this recipe is a great way to mix things up — once you try corn, you might never go back!
Servings 4
Ingredients
- 8 small corn tortillas
- 2 cups shredded cheese monterey jack, cheddar, or a blend of both
- 1 tbsp butter or olive oil
- coarse kosher salt to taste
For Serving:
- Fresh salsa or pico de gallo
- Guacamole or sliced avocado
- Greek yogurt or sour cream
- Lime Wedges
Instructions
- Preheat your pan: Heat a large skillet or griddle over medium heat.
- Prep the tortillas: Lightly brush one side of each tortilla with oil or melted butter. This helps them crisp up evenly.
- Assemble: Place a tortilla, oiled side down, in the pan. Sprinkle 1/4 cup cheese evenly over the top and add any desired fillings. Top with a second tortilla, oiled side up. Lightly sprinkle with kosher salt, if desired.
- Cook: Cook 2–3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Continue with remaining tortillas and filling.
- Slice & serve: Let rest for 1 minute before cutting into triangles. Serve warm with salsa, guacamole, or yogurt for dipping.
