Best Corn Masa Quesadillas Recipes
CORN QUESADILLAS
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
CORN MASA QUESADILLAS
I live in Mexico and "quesadillas" always use corn masa or corn tortillas. The ones made with flour tortillas are called "sincronizadas" (just a cultural tidbit). Anyway, these are from scratch and very versatile since you can use any leftover filling.
Provided by Mexi-Rosie
Categories Mexican
Time 30m
Yield 25 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients and knead until well blended and easy to handle. Let rest for 10 minutes.
- Form tortilla-like circles in tortilla press.
- Fill with your favorite filling or leftovers (not runny) as for turnovers.
- Seal edges and fry in enough cooking oil. Drain excess grease.
- (Optional) Garnish with shredded lettuce, diced tomato, shaved onion, crumbled cheese, salsa and sour cream.
Nutrition Facts : Calories 80.9, Fat 1.3, SaturatedFat 0.2, Sodium 62, Carbohydrate 16, Fiber 1.9, Sugar 0.1, Protein 2
CORN QUESADILLAS
Nice flavors and textures for a quesadilla, with a nice jolt of spiciness from the chiles. Works out ok with flour tortillas as well as corn. From The Border Cookbook, posted for ZWT 3, Mexico.
Provided by pattikay in L.A.
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 275.
- in a small skillet, warm the tablespoon of oil over medium heat.
- add the onion and garlic and saute for 1 minute.
- stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
- on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
- cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
- top with a second tortilla.
- transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
- drain, place the tortilla on a heat proof plate in the oven to keep warm.
- repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
- slice the quesadillas into wedges and serve hot, with salsa if desired.
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