I have always been a big fan of quesadilla. I remember after school heating up cheese on flour tortilla in the microwave. It was a satisfying snack. Sometimes I would get “fancy” and do it in a pan. It’s interesting though that every quesadilla I’ve ever had in a restaurant has prepared on a flour tortilla. When I moved to Northern California I was introduced to the most amazing thing – taco trucks! The first time I ordered a quesadilla from a taco truck however, it came on two taco-sized corn tortillas and had not cheddar cheese but Monterey Jack. I really wasn’t sure what to expect but once I ate it the verdict was in: I was hooked! Since then a great deal of my quesadillas are prepared with corn tortillas. Sure, I still pop a flour tortilla with cheese into the microwave oven every now again. If you want to try something special, you could always prepare your quesadilla with homemade corn tortillas. Of course, you needn’t stop at just cheese for filling either. How about some leftover chicken or steak, refried beans, sauteed onions and peppers, etc. It could be a whole meal!
Corn Tortilla Quesadilla
Preaheat griddle or skillet to medium heat. Drizzle in a little corn or vegetable oil and lay one tortilla in the pan. Top with 1/2 cup shredded cheddar and/or Monterey Jack cheese. Top with another tortilla. Cook for about 1 minute or until the edges of the bottom tortilla begin to “curl”. Flip and cook on the other side for about one minute longer or until edges of bottom tortilla curl. Remove from heat, cut into desired shape and serve with a dollop of sour cream and salsa verde.
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