Crispy Ham and Cheese Corn Tortilla Quesadillas

What Makes These Quesadillas Different?

Corn Tortillas! Can you make quesadillas with corn tortillas? Yes! I’m going to show you how. I’m not sure why it never occurred to me to make quesadillas with anything other than flour tortillas. But thanks to a little cafe outside Taos, New Mexico, my quesadilla world just became crispier.

So if you’ve been curious about honing your Southwestern cooking skills, this easy recipe is a great place to begin.

Why Use Corn Tortillas Instead Of Flour?

• Corn tortillas fry easier, brown crispier, are more manageable than flour tortillas. And the end texture and flavor result is pure bliss.
• A cheese quesadilla on it’s own is a delightful affair, but for my corn tortillas quesadillas, I used a combination of cheese, chopped ham and jalapenos, but the sky is the limit for filling options.
• These Ham and Cheese Quesadillas are so quick and easy, you’ll be adding them to your meal planning rotation on a weekly basis.
• You’re immersing yourself in the cultural authenticity in Southwestern & Mexican cooking. I personally feel flour tortillas are more of a Tex-Mex creation.
• Using Corn Tortillas make this a gluten free option.

Let’s take a look at this “no recipe” recipe.

Ingredients You’ll Need

• Yellow Corn Tortillas: I like La Banderita Brand, but use your favorite brand.
• Shredded Cheese: Medium cheddar works well here.
• Unsalted Butter
• Ham: Use a cooked ham steak.
• Jalapeno Peppers
• Eggs

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions

• Chile Peppers: Are jalapeno peppers simply too spicy for you? Choose mild Hatch Green Chile Peppers as a substitute.
• Blue Corn Tortillas: If you can find them, use them. Blue Corn Tortillas are totally New Mexico traditional.

Best Cheese For Corn Tortilla Quesadillas

There are so many good options here. I’ve chosen a medium cheddar because it seems like a natural partner for ham. But there are so many good options here:

• Use a good melting cheese to make a cheese quesadilla. A good substitution for cheddar would be Monterey Jack Cheese, or Pepper Jack. Both good choices here and actually better for melting.
• Ever tried Muenster Cheese? When I took a class on how to make Tamales, it was used to fill Green chile tamales. Great melting cheese.
• Mexican Cheeses. Have fun and try Oaxaca or Asadero. You can find them in the Mexican produce section at your local grocer.
• What to avoid: Packages of pre-shredded cheese, or Cotija cheese. Cotija cheese is a dry Mexican crumbling cheese that simply doesn’t melt well. Save it as a finishing cheese to sprinkle on top.

How to Make Corn Tortilla Quesadillas, It’s So Easy

1. Step 1: Make one quesadilla at a time. Melt butter in a fry pan over medium heat. Once the butter melted and bubbles start to subside, add one corn tortilla and place ham, chopped jalapeno and cheese on top of the tortilla leaving room at the edges.
2. Step 2: Let the quesadilla cook for about 30 seconds until the bottom of the quesadilla is golden brown.

3. Step 3: Place the 2nd corn tortilla on top and using a sturdy spatula, carefully flip the the quesadilla. Let the bottom corn tortilla toast to golden brown. Move the quesadilla to a plate and tent with foil to keep warm while you fry an egg.
4. Step 4: To serve: Use a sharp serrated knife to slice into quarters. Top with a fried egg, and may I suggest that egg be over easy? That runny yolk will add a creamy texture and flavor.

Pro Tip: Once plated add a splash of your favorite hot sauce, or better yet a drizzle of New Mexico Red Chile Sauce. It’s a rich earthy red sauce made from chile pods or chile powder that will turn any Southwestern recipe into a grand affair of flavor.

Ingredient Combinations

The sky is the limit when making these fried corn tortilla quesadillas. Here are some easy ideas:

• Canned black beans, drained and rinsed and sprinkled with chile powder. Some Pepper Jack Cheese would work well here.
• Smashed avocado, black beans and Muenster cheese.
• Shredded rotisserie chicken, chopped red bell pepper and Monterey Jack Cheese.
• Canned pinto beans, drained, roasted bell pepper and pickled jalapeno and cheddar.
• Cooked Mexican chorizo or leftover taco meat with chopped onions and cheese of your choice.

Add toppings like Sour cream or guacamole.

Tips For Success

• Make sure you’re purchasing a cooked ham steak. A ham steak labeled “smoked” is cooked.
• Practice those knife skills. Chop the ham and jalapeno peppers in uniform and very smallcubes. This will help the ingredients cook evenly and will give you pride in skill set. And cutting them small will keep them from falling out when flipping the quesadilla.
• If you want to use oil instead of butter, use a neutral oil with a high smoke point like canola or vegetable. A high smoke point will result in a crispier and easier browned quesadilla. I don’t suggest olive oil.
• A quality cheese quesadilla needs a good melting cheese. Pepper Jack, Monterey Jack, Cheddar, Muenster and Oaxaca are good choices.
• For this recipe I used very small chunks of ham and jalapeno, so they warmed well and became hot as the quesadilla cooked. As with omelettes, if using bell peppers, onions, or mushrooms, it’s best to sautee the vegetables before adding to the cheese quesadilla.
• Don’t Overfill: Don’t overfill the quesadillas. They’ll he harder to eat and could fall apart.

What To Serve Them With

Refried beans are a natural. A scoop of Homemade Mexican Restaurant Salsa is always welcome. And I love simple smashed avocado that’s simply been salt and peppered a bit.

Fried Corn Tortilla Ham and Cheese Quesadillas

These quick ham and cheese quesadillas made with corn tortillas are perfect in every way. Smoky ham, gooey cheese, and the distinct flavor and texture of corn tortillas creates a flavor balance that you’re simply going to love.

And fried in butter, this is a crispy treat with irresistible appeal.

A perfect recipe for a quick breakfast or an easy light dinner. A tasty alternative to the traditional quesadillas.