Mexican (Corn Tortilla) Quesadilla Recipe
Tex-Mex quesadillas are usually made with flour tortillas but corn, not flour, tortillas are the true Mexican staple. Please use corn tortillas to give students a more authentic taste.
Servings: 35- 40 ( Serving Size: 1/4 Large Quesadilla or 1/2 Small Quesadilla)
Ingredients:
· 8-10 large corn tortillas or 16-20 small corn tortillas
· Grated Monterey Jack, Mozzarella or other mild white cheese
· Butter or margarine
1). Add some butter or margarine to a cast iron skillet or non-stick pan and heat over medium (medium-low on a gas range) until the butter has melted.
2). Place one corn tortilla in skillet and cover it lightly in grated cheese. Cover in another corn tortilla.
4). Once the cheese has started to melt and the bottom has turned golden brown, flip the quesadilla to the other side until it too is golden brown. Remove from the skillet. Repeat for all tortillas.
5). If using large tortillas - cut into quarters. If using small tortillas cut in half.
6) Place wax or parchment paper between layers of tortillas to prevent sticking.
Thank you for helping make our “Escuela Mexicana” a success!