Crafty-Chica-Quesadilla.jpg
These triple-decker quesadillas are a twist on the traditional quesadilla. My first thought was to make an “inside out” quesadilla, with fried cheese on the outside and the crispy tortilla in the center. I made it, and it tasted scrumptious – but it just wasn’t photo worthy, LOL! As soon as I refine that recipe, I’ll share it too! So I went to Plan B. Patrick always has these mini-corn tortillas in the kitchen that he uses for everything from tacos to caldo (soup). As soon as I saw them, I became inspired!

tortillas.jpg

I put on my “Chubby Girl Delight” hat and whipped up what I call Triple-decker Quesadillas. These are three layers of crispy corn tortillas with cheese in between each one. Heaven in a bite. I don’t show it in the picture, but you can slice these into smaller pieces as you would a regular quesadilla – or leave them as is.

cheese1.jpg

I used Cacique’s Queso Quesadilla Cheese along with these: Ranchero Queso Fresco and Cacique Queso Fresco

cheeses.jpg

OK, here is how to make them!

cheese2.jpg
Add a little butter to your frying pan, then place the tortillas. Brown them on both sides until they are crispy. I left mine for a few minutes on medium, then flipped them to brown the other side. Again, crispy is the operative word here!

cheese3.jpg

While those are browning, grate the cheeses. Now add a layer of your choice of cheese. I made half with Queso Fresco, and half with the Queso Quesadilla (my favorite!). Let the cheese melt, then place another tortilla on top, add a little bit of cheese, let it melt, then add one more mini-tortilla. Add cheese on top. Remove from pan and place on a plate lined with paper towel, cover the dish.
quesadilla1.jpg

Put them on a serving dish and drizzle with some of this – Crema Mexicana!

cream.jpg

Can you say yum?

quesadilla2.jpg

Like I mentioned previously, you can slice these into appetizer portion, or leave as is!

Love & light,