One of the mainstays of Mexico’s street-side stands, quesadillas are considered quintessential Mexican. Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty white cheese. Quesadillas can also be made with flour tortillas, but for a basic quesadilla con queso, corn is best. The corn adds more flavour and texture and it gives you a nice crispy quesadilla.
Making quesadillas is about as easy as it comes. It requires very little in the way of time and ingredients; it’s delicious and filling.
8 corn tortillas
2 cups California Monterey Jack Cheese grated (or Mexican white cheese, or your choice for a good melty cheese that is light)
Richie’s California Style Fresh Salsa (fresh red or smoked chipotle)
Step 1: Heat corn tortillas over a stove top for just a few seconds on each side until they become a little brown.
Step 2: Heat a non-stick pan over the stove.
Step 3: Place a tortilla in the pan, put 1/2 cup grated cheese over the top (more or less to your preference) and top with another tortilla. Wait until everything is warm and gooey, flip the tortilla over a couple of times, and you have your quesedilla! Place it on a chopping board and repeat until you have made 4 quesadillas.
Step 4: Cut into quarters with a pizza slicer, and place the finished product on a plate. Dollop some Richie’s California Style Fresh Salsa over the top for a great complement.