Crispy Corn & Cheddar Quesadilla
Buttery-crisp flour tortilla stuffed with melted cheddar and warm corn—ready in under 10 minutes. Serve with guacamole, pico de gallo, and tortilla chips for the full spread.
- Total time
- 8 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 tortillas flour tortillas (8-inch)
- 1 tbsp butter
- ¾ cup corn (fresh, frozen, or canned)
- 1 cup cheddar cheese, shredded
Instructions
- 1
Heat a 10-inch skillet over medium-high heat until a drop of water sizzles.
- 2
Butter one side of a tortilla and lay it butter-side down in the skillet.
- 3
Spread half the cheese, then all the corn, then the remaining cheese on the tortilla.
- 4
Butter the second tortilla and place it butter-side up on top, pressing gently.
- 5
Cook until golden and crispy (~2 min), flip, then cook until cheese melts and exterior crisps (~1–2 min).
- 6
Slide onto a cutting board, cut into quarters, and serve with guacamole, pico de gallo, and tortilla chips.
Tools you’ll need
- 10-inch skillet
- spatula
- cutting board
- knife
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