BUENO® Corn Tortilla Archives

This simple Corn Quesadilla is perfect for a light lunch or an afternoon snack. Get the crisp crunch without the fat of a corn chip.

Corn Quesadilla

Servings

One 3.5 oz.

Servings

One 3.5 oz.

Corn Quesadilla

Servings

One 3.5 oz.

Servings

One 3.5 oz.

Ingredients

Servings: 3.5 oz.

Units:

Instructions

Top corn tortilla with cheese.
Sprinkle onion over cheese.
Place on a cookie sheet and bake from 2-3 minutes or until corn tortilla is golden brown and crisp.
Top with salsa.

Recipe Notes

Share this Recipe

Powered byWP Ultimate Recipe

Red chile cheese enchiladas are a New Mexico staple. You can find enchiladas stuffed with chicken, crab meat or beef, but this is still our favorite!

Red Chile Cheese Enchiladas

This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.

Servings

Six 8 oz. servings

Servings

Six 8 oz. servings

Red Chile Cheese Enchiladas

This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.

Servings

Six 8 oz. servings

Servings

Six 8 oz. servings

Ingredients

Servings: 8 oz. servings

Units:

Instructions

Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
Bake at 350° for 20 minutes or until cheese on top is melted.

Recipe Notes

Share this Recipe