Corn Tortilla Quesadillas Recipe Recipes Recipe Cards

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

CORN TORTILLA QUESADILLAS

Steps:

• Preheat a medium or large nonstick skillet or frying pan over medium heat. Place 1 tortilla in the skillet after melting the first cube of butter. Once the tortilla is hot, add 12 cup of shredded Monterey Jack cheese and fold it in half over the cheese. Using a second tortilla, repeat the process.
• Cook for 1-2 minutes, or until the tortilla has turned golden and the cheese has started to melt. Cook for a further 1-2 minutes on the other side, until browned and the cheese is completely melted. *At this point, the edges will begin to sear. It's also worth noting that the tortillas don't get very crispy.
• Remove the chicken from the skillet and place it on a platter. Rep with the rest of the quesadillas.
• Cut the quesadillas in half and serve with salsa of your choice.

CANDY CORN QUESADILLAS

Steps:

• In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla. , Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla., Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt., Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

CORN AND CHEESE QUESADILLAS

Steps:

• Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.