Corn Tortilla Quesadillas Recipe

I recently tried this killer quesadilla recipe that’s perfect when you need something warm and cheesy with a little spicy kick, and i gotta say its a super easy adventure in flavor every single bite.

I love making corn tortilla quesadillas cause I think its a simple dish that perfectly blends a rich cheese mix with red onion, red bell pepper, jalapeno, garlic and fresh cilantro. I also use oil to crisp up my tortillas, giving me a nutritious meal full of energy.

Ingredients

• Corn tortillas give your quesadillas a hearty base full of carbs and slight natural sweetness.
• The cheese blend is loaded with protein and calcium, making every bite rich and gooey.
• Red onion adds crunch and a bit of sweetness while supplying good fiber for digestion.
• Red bell pepper is packed with vitamin C and offers a crisp, refreshing taste that balances flavors.
• Jalapeno pepper brings a fun, spicy kick that livens up the dish without overpowering it.
• Fresh cilantro provides a bright, tangy flavor and a dose of natural antioxidants.

Ingredient Quantities

• 8 corn tortillas (about 6-inch each)
• 1 cup shredded cheese blend (Monterey Jack and cheddar work best)
• 1/2 cup finely chopped red onion
• 1/2 cup diced red bell pepper
• 1 jalapeno pepper, seeded and minced (if you like a little heat)
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil (or butter if u prefer)
• Salt and pepper to taste

How to Make this

1. Preheat a non-stick skillet over medium heat while you mix the red onion, red bell pepper, minced jalapeno, garlic and chopped cilantro in a bowl. Season the mixture with salt and pepper.

2. Warm each of the 6-inch corn tortillas in the microwave or on a dry skillet for about 10-15 seconds so they don’t crack when you fold them.

3. Lay a tortilla flat and on one half, sprinkle a layer of your shredded cheese blend.

4. Spoon some of the vegetable mixture evenly over the cheese and then top with a little more cheese to help the quesadilla stick together.

5. Fold the tortilla over to cover the filling, creating a half-moon shape.

6. Drizzle a tiny bit of vegetable oil in the heated skillet and carefully place the folded quesadilla in it.

7. Cook the quesadilla for about 2-3 minutes on one side until it starts to brown and the cheese begins to melt.

8. Flip the quesadilla carefully with a spatula and cook the other side for another 2-3 minutes.

9. Once both sides are crispy and there’s a gooey cheese center, remove it from the skillet and let it cool for a minute.

10. Repeat with the remaining tortillas. Cut the quesadillas into wedges and serve ’em up hot with your favorite dip if you like. Enjoy!

Equipment Needed

1. Non-stick skillet
2. Mixing bowl
3. Knife and cutting board
4. Spatula
5. Microwave (or a second dry skillet if you prefer)
6. Microwave-safe plate

These are pretty much all you need to get started with the recipe. Enjoy cooking!

FAQ

• Q: How can I tell when my quesadillas are done?
  A: They should be a nice golden brown on each side and the cheese inside melted perfectly.
• Q: Can I add other ingredients to these quesadillas?
  A: Sure, feel free to toss in some cooked chicken or even extra veggies if thats your thing.
• Q: Is it okay to use butter instead of vegetable oil?
  A: Yeah, you can use butter if you prefer, just keep an eye on them cause butter burns quicker than oil.
• Q: How spicy are these quesadillas?
  A: They have a bit of heat from the jalapeno, but you can remove the seeds or add less if you’re sensitive to spice.
• Q: Can I make this recipe for a crowd?
  A: Absolutely, just scale up the ingredients and you might need a larger pan or to work in batches.

Corn Tortilla Quesadillas Recipe Substitutions and Variations

• If you can’t find corn tortillas, try using flour tortillas instead. They work pretty good and are easier to fold sometimes.
• If you don’t have the shredded cheese blend, you can mix equal parts Monterey Jack and cheddar or even use crumbled queso fresco for a different twist.
• If red onions are too strong for ya, use yellow onions instead. They have a milder flavor and still add a nice crunch.
• If you’re not into jalapeños or can’t find them, add a pinch of cayenne pepper or even some finely chopped serrano for a little spice.
• Instead of vegetable oil, you can use olive oil or even a bit of butter if you prefer a richer taste.

Pro Tips

1. Make sure you warm your tortillas just right before you fold them coz if they’re too cold they might crack and break, and that’s a total bummer.
2. Try putting a bit of extra cheese on both sides of the veggie mix. It not only adds more flavor but also helps the quesadilla stick together better, so you get that nice, gooey center.
3. Use only a little oil in the pan so your quesadillas don’t turn out soggy. A small drizzle is all you need to get that perfect crispy outside.
4. Keep an eye on the quesadilla while it’s cooking—sometimes it can burn real quick if you’re not watchin it closely, so check it often.