How can something so beautiful and delicious also be a healthy choice? Corn Tortilla Quesadillas are impressive on a plate, delicious to eat, and full of iron and fiber!
This isn’t your child’s quesadilla that you order off the kids’ menu. Adults deserve quesadillas, too, and this one will not disappoint. When I first started making quesadillas, I was surprised to learn that butter is often used instead of oil to crisp them up. Thank goodness that is the case because the butter flavor with the corn tortillas is fantastic. Though I could seriously just eat the tortillas as a snack, its layers of black beans, spinach, and other goodness take the tortillas from a snack to a gourmet meal.
Quesadillas, of course, come from Mexico, just like so many other incredible foods. It’s interesting to note that cheesy quesadillas have been around for generations; however, some think that the early Aztec people filled theirs with squash and pumpkin to create a scrumptious dessert quesadilla. How fun is that? Eventually, I will try out some dessert options myself, but for now, let’s focus on the nutritious corn tortilla quesadilla filled with spinach, beans, and more.
If you aren’t used to cooking with spinach or not even sure if you like it, don’t shy away from this recipe. Spinach tends to meld well with just about everything. It has such a mild flavor that the other flavors overpower it, and you are left with a healthy filler for the quesadilla. I like to have some recipes in my arsenal that give me a break from meat now and then. Everything in moderation, right? Plus, spinach is a superfood full of good stuff like iron and other vitamins and minerals. You can sneak something good into your family’s stomachs and all they will notice is the yummy flavors.
Taste and nutrition are important when I cook, but so is time. This recipe is a quick one. There is some sauteing, but other than that, putting the quesadillas together is a snap. And by the way, if you prefer oil over butter or vice versa, you can omit one and double up on the other. I like the mix, though I will occasionally leave out the oil if I want an even more buttery flavor.
What Is A Mexican Cheese Blend?
If you have never heard of a Mexican cheese blend it may sound like a great mystery; however, it is not. You can usually find a package of shredded Mexican cheese blend at most grocery stores. It should contain Monterey Jack, Queso Oaxaca, Asadero cheese, and cheddar cheese. I find it to be the perfect blend of creaminess and sharpness. The mild Monterey Jack, mixed with the creaminess of Queso quesadilla and asadero, and the nice bite from the cheddar really make the quesadilla pop. Plus, is it really a quesadilla if it isn’t oozing cheese? You are welcome to use any cheese that you prefer with your own quesadillas. Personally, I would stick with the Mexican cheese blend for the nice variety in flavor and texture that it gives.
Top Tips For a Perfect Corn Tortilla Quesadilla
Don’t Use Flour Tortillas: There is nothing wrong with flour tortillas. Still, I created the recipe using corn tortillas for this particular quesadilla because the flavor from corn tortillas is not comparable to flour. Flour tortillas have their place, but when I want to really taste the tortilla I choose corn. They are naturally soft and extremely flavorful compared to flour. Corn Tortillas also crisp up quite wonderfully.
Soften The Onions But Not Too Much: Sauteing the onions to caramelize them and soften them up is essential to a yummy quesadilla. Biting into sauteed onions is different from biting into a crunchy raw one. Be careful when sauteing that you don’t cook them for too long. You still want a little snap to them when you bite in, but attain the sweetness from the caramelization.
Don’t Skimp On Toppings: These quesadillas are delicious with just the filling so you don’t need to rely on toppings for flavor. Still, if you are like me, and love as much flavor and variety as you can get, then don’t skimp on the toppings. Enjoy some sour cream, cilantro, salsa, or whatever turns you on.
FAQs
How do I store these quesadillas?
Store leftover quesadillas in an airtight container in the refrigerator for up to five days. Reheat your quesadilla on a baking sheet in the oven at 350°F for 10 to 12 minutes. You can also freeze quesadillas in freezer-safe Ziploc bags for up to six months.
Why isn’t my quesadilla crispy?
If, after frying your quesadillas, they aren’t crispy, it could be one of two things. First, you may have too much oil or butter in the skillet. Too much could end up making them soggy. Use just enough to coat the bottom of the pan. Second, the heat under the skillet might be too low. You don’t want the heat so high that the quesadilla burns easily; however, you don’t want it so low that it really can’t get crispy. A super-low heat will warm the quesadilla but it won’t crisp it. Go for a medium heat and keep a close eye on things so it gets crispy but doesn’t burn.
What if I don’t have a Mexican cheese blend?
Mexican cheese blend is perfect since it has the creamy cheeses like queso quesadilla, and also extra flavorful cheese like sharp cheddar. Still, you can carry on with quesadilla night with any cheese if you don’t have the cheese blend. If I could only choose one cheese for this dish, I would choose cheddar for its wonderfully sharp taste. Other cheeses that could work well are pepper jack, Colby-Jack, or even Gouda.
Serving Suggestions
Serve your quesadillas with fun additional toppings so everyone can choose any extras they might like on their quesadillas, such as sour cream and cilantro. You can also serve guacamole to use as a topping or enjoy it as a side with chips. The same goes for salsa. Salsa makes an excellent topping, dip, or side dish with quesadillas.
If you are looking for a heartier type of side but still want to keep it light, salads are always a great choice with quesadillas. Try a Caprese salad for a simple salad that won’t overpower the quesadillas. Another light salad I enjoy with my quesadillas is a yummy Greek salad. Sure, Greek or Italian may not be what we think of when we think of quesadillas, but it really doesn’t matter if it all tastes fabulous together.
Corn Tortilla Quesadillas
Ingredients
- 2 large onions peeled and sliced
- 2 1/2 tablespoons vegetable oil divided
- 2 1/2 tablespoons butter divided
- 1/2 can black beans about 7 1/2 ounces, rinsed and drained
- 12 ounces frozen spinach thawed and squeezed to remove excess water
- 24 4- inch corn tortillas
- 2 cups shredded Mexican cheese blend 8 ounces
- Salsa sour cream, and/or cilantro for serving (optional)
Instructions
- Caramelize onions: In a skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-low heat. Add onions and cook until soft and golden brown, about 25-30 minutes. Set aside.
- Prepare fillings: In a separate pan, warm up the black beans and spinach.
- Assemble quesadillas: On a griddle, place tortillas and top with beans, onions, spinach, and cheese. Cover with another tortilla.
- Cook quesadillas: Cook until the bottom is crispy and cheese begins to melt. Brush the top with oil, flip, and cook until the other side is crispy.
- Serve: Cut into wedges and serve with optional salsa, sour cream, and cilantro.
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