Fried corn tortillas
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 926, total fat 61 G., saturated fats 19 G., proteins 27 G., carbohydrates 73 G., fiber 9 G., cholesterol 70 mg, sodium 1572 mg, sugar 10 G.
Calories 926, total fat 61 G., saturated fats 19 G., proteins 27 G., carbohydrates 73 G., fiber 9 G., cholesterol 70 mg, sodium 1572 mg, sugar 10 G.
The filling of this quesadilla is infused with the vibrant flavors of the fried corn sold on the streets of Mexican cities. Sweet, smoky fried corn, spicy chili peppers, fragrant cilantro, tender avocado slices, and plenty of gooey cheese—all fried between two tortillas in a skillet. The finished quesadilla is cut into triangles and served with salsa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup mayonnaise
- 2 large wheat tortillas
- 1 cup grated Monterey Jack cheese
- 1 cup frozen popcorn, thawed
- 0.5 cup crumbled cotija cheese
- Half a small avocado, diced
- 2 tablespoons chopped pickled jalapeños
- 2 tbsp chopped fresh cilantro
- 1 teaspoon ground ancho pepper
- 1/4 cup store-bought salsa
- 1/4 tbsp. store bought salsa verde
- Tortilla chips, for serving
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Cooking the dish according to the recipe:
- Place the skillet over medium heat. Spread half the mayonnaise on one of the tortillas and place it in the hot skillet, mayonnaise side down.
- Sprinkle with half the Monterey Jack cheese. Add corn, cotija, avocado, jalapeño, and cilantro. Sprinkle with ancho powder and the remaining Monterey Jack.
- Spread the remaining mayonnaise on another tortilla, place it mayonnaise-side up on the filling, and press down. Cook until the bottom tortilla is golden and crispy, 2-3 minutes, then flip the quesadilla and cook until the other side is golden, another 2-3 minutes.
- Transfer the quesadilla to a cutting board and cut into slices. Serve with salsa and tortilla chips.
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