1(8.2 ounce) package 6-inch Old El Paso flour tortillas (size for tacos and fajitas)
4-5teaspoonscanola oil
1 2/3cupMexican blend cheese
1ear fresh corn, kernels removed from cob
1/2cupcrumbled queso fresco
1/2cupthinly sliced radishes
1cuphalved fresh grape tomatoes
cilantro, to taste
green onions, to taste
Instructions
In a small bowl, mix sour cream with lime zest and lime juice. Set aside.
Heat 1/2 to 1 teaspoon oil over medium heat in skillet large enough to fit one tortilla. Place tortilla carefully into the oil, moving around slightly to coat. Sprinkle with 1/3 cup cheese and top with a second tortilla. Cook for 30 seconds to 1 minute on the first side (or until golden brown), flip and continue to cook for another 30 seconds or until golden brown.
Remove from pan and place on a cutting board. Repeat process with remaining tortillas and cheese.
Cut quesadillas into wedges (I recommend six wedges per quesadilla). Arrange wedges on a large serving platter and spoon or squeeze (see tips) lime sour cream onto the quesadilla nachos.
Sprinkle with toppings: corn kernels, queso fresco, radishes, tomatoes, cilantro, and green onions.
Serve immediately.
Notes
If you have a great nonstick pan, you may be able to get away with not using oil to cook the quesadillas. They won’t get the same exact crunchy texture, but they’ll still get nice and crisp at a lower calorie count.
If you have a bigger pan, feel free to use it to cook multiple quesadillas at one time.
To evenly distribute sour cream, place in a small zip-top bag and cut off the corner. Squeeze out sour cream as if you were using a pastry bag.