Double-Corn Quesadilla

A quesadilla is like a grilled cheese sandwich, but instead of bread, you use tortillas. It’s a perfect after-school snack, quick lunch, or dinner when you serve it with a salad. You can make it more filling by adding your favorite beans or fresh vegetables.

Newsletter Sign Up
Hands-on time: 20   |    Total time: 20   |    Makes: 2 Servings

KITCHEN GEAR

Large plate
Measuring cups 
Box grater 
Measuring spoons 
Skillet Heatproof spatula 
Pot holders 
Serving plate

INGREDIENTS

4 6-inch corn tortillas
1⁄2 cup shredded cheddar, Monterey Jack, or Mexican-blend cheese
1⁄2 cup corn kernels, fresh, or frozen and thawed, or canned and drained
2 teaspoon vegetable oil
Salsa, hot sauce, and/or plain yogurt for serving

INSTRUCTIONS

  1. Put one tortilla on the large plate and sprinkle 1⁄4 cup shredded cheese over it, then add 1⁄4 cup corn kernels. Top with a second tortilla.
  2. Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add 1 teaspoon oil.
  3. Carefully add the filled tortilla to the hot skillet and cook until the bottom is lightly browned and the cheese is gooey, about 2 minutes. Using the spatula, turn the tortilla over and cook another 2 minutes. Move the cooked quesadilla to the serving plate.
  4. Repeat with the remaining tortillas, cheese, corn, and oil. Serve right away.

OR ELSE
Feel free to use a flour tortilla! Then it will just be a Single-Corn Quesadilla.

GET CREATIVE
Add any or all of these (1/4 cup total) to each tortilla when you add the cheese and corn:

  • Canned or cooked black beans
  • Sliced or shredded cooked chicken
  • Baby spinach or kale