I admit it: when I went gluten-free, I crossed quesadillas off my list of “love to eats”. I had never, ever seen a quesadilla that didn’t have a wheat flour tortilla involved. Somehow, the whole package — tortillas, cheese, seasonings — seemed like a match made in heaven.
Then I caught myself staring at a package of corn tortillas I had left over from another meal. And I wondered about using corn tortillas in quesadillas. I wondered some more. I plotted my course, and did a little research. Which confirmed what I suspected: corn quesadillas are easy and so tasty.
(Think about it: corn tortillas are generally more flavorful than wheat tortillas, so, of course, they’d make a more delicious quesadilla).
The only trick you need to remember for making these quesadillas is to lightly brush or spray oil onto the quesadilla to help it cook up crisp.