Quesadilla Nachos


  • 1/2 cup sour cream
  • 1 teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • 1 (8.2 ounce) package 6-inch Old El Paso flour tortillas (size for tacos and fajitas)
  • 4-5 teaspoons canola oil
  • 1 2/3 cup Mexican blend cheese
  • 1 ear fresh corn, kernels removed from cob
  • 1/2 cup crumbled queso fresco
  • 1/2 cup thinly sliced radishes
  • 1 cup halved fresh grape tomatoes
  • cilantro, to taste
  • green onions, to taste

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  1. In a small bowl, mix sour cream with lime zest and lime juice. Set aside.
  2. 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.
  3. Remove from pan and place on a cutting board. Repeat process with remaining tortillas and cheese.
  4. Cut quesadillas into wedges (I recommend six wedges per quesadilla). Spread onto a large serving platter and spoon or squeeze (see tips) lime sour cream onto the quesadilla nachos.
  5. Sprinkle with toppings: corn kernels, queso fresco, radishes, tomatoes, cilantro, and green onions.
  6. Serve immediately.

From Rachel Cooks



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