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Mini corn quesadillas with Monterey Jack and jalapeños

Gooey, spicy, gluten-free tortillas.

  • 10 min
  • 1 serving
  • Vegetarian
  • Mexican cuisine
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Mini corn quesadillas with Monterey Jack and jalapeños

Per serving

Calories
182 kcal
Protein
7.8 g
Carbohydrates
22.1 g
Fat
7.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Corn tortillas2
  • Monterey Jack20 g
  • Pickled jalapeños10 g
  • Cilantro2 g

Contains: lactose

Method

  1. Coarsely grate the Monterey Jack; drain the pickled jalapeños and chop them; wash, dry and chop the coriander.
  2. Scatter the cheese and jalapeños over one corn tortilla, leaving a finger's width clear at the edge, and top with the other tortilla, pressing lightly.
  3. Heat a dry frying pan over medium heat and cook the quesadilla for 2 minutes per side, turning it with a wide spatula, until the tortillas are golden and the cheese has melted.
  4. Move it to a board, cut into wedges and finish with the coriander; serve hot.

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