Traditionally, quesadillas are made with flour tortillas, however, we’ve been making quesadillas for years with corn tortillas. One evening I made fresh crab quesadillas with corn tortillas for a few non gluten-free friends. My guests were amazed that quesadillas with corn tortillas could be so delicious! In fact, they said that they preferred the addition of the cooked corn taste as opposed to the typical bland flour tortilla.
One tip I would suggest when using corn tortillas is to look for the larger size tortillas. We use La Burritas, which is smaller than the typical flour tortilla but much larger than a ‘taco’ type corn tortilla.
Preparation for quesadillas is straight forward and simple. Heat a heavy skillet over medium-high heat and add enough butter to coat bottom of skillet. Add as many tortillas as will fit flat in the pan. Cover each tortilla with whatever filling you prefer, then top with another tortilla. Cook until lightly browned, then flip to other side and cook until cheese has melted and bottom tortilla is slightly browned. Remove to cutting surface and cut into wedges and serve. Whatever filling you decide to use, we suggest including some kind of cheese, as it will become ‘the glue’ to hold everything together when melted.
Quesadillas can also be grilled using the same cooking procedure, but with a grill instead of a skillet.
Quesadillas make a wonderful quick night dinner or lunch and they are always a favorite with children.
We’ve selected five very different quesadilla recipes that are our family favorites and we hope will become yours too!
Spinach & Cheese Quesadillas
Smoked Salmon Quesadillas
Grilled Mozzarella Quesadillas
Crab & Artichoke Quesadillas
Cheese & Jalapeno Quesadillas
- Chef Yvonne