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READY IN 10 mins

Cheesy Tortillas

Read Reviews (16)

"Cheese and corn are sandwiched between two grilled tortillas in this easy appetizer. A slice of tomato adds color and flavor. Cut the tortillas into wedges to serve. Try different cheeses for a varied snack." — RACHEL BADGER

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Original recipe makes 4 servings Change Servings

2 (8 inch) flour tortillas
2 tablespoons whole kernel corn, drained

4 ounces shredded Colby-Monterey Jack cheese
1 tomato, sliced

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Directions

Heat a flat grill or skillet to 350 degrees F (175 degrees C).
Layer a tortilla with the corn and cheese. Place the second tortilla on top.
Heat until the cheese is melted and both tortillas are slightly brown. Top with the tomato slice and serve.

Kitchen-Friendly View

PREP 5 mins
COOK 5 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 14, 2011

Very easy and quick to put together for a snack! I used a Mexican blend cheese and seasoned my tomato with a bit of cumin and chili powder. These were delicious with a side of homemade salsa and sour cream!

—Jillian

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Most Helpful Critical Review

Apr 01, 2011

This was just okay. The family didn't like the corn in it but that is just personal taste. I happened to like the corn. There is just nothing special about these. They were actually kind of bland. I put the tomato inside instead of on top so that it would be easier for the kids to eat. I agree with others though, bland and if I make them again I'll be spicing them up a bit.

—katrinia17

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19 Ratings

Mar 07, 2007

Ok, I never give 5 stars to anything I have to tweak. But, with a little work, these are really very good. I took the basic set-up, and altered it. The original recipe was way too bland for our tastes. I layered the first tortilla with a Mexican blend cheese, and a Monterey-Jack jalepeno cheese, then salsa, then more cheese. The cheese on both sides helps the tortillas stay together when you flip them. Cook over a very low heat so the cheese gets melted and the tortilla doesn't burn, then serve with sour cream.

—Tiffany

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Feb 01, 2004

I made these as a side dish for the aztec chicken recipe also found on this site. My family loved them. They also used them to spoon up the main dish. I made them ahead of time and then just heated them up in the oven and then served them with a cup of salsa.

—pamrice34

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Jan 25, 2004

The kids I babysit for love these. Tara

—TARALEE NORIN

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Jun 04, 2010

I used leftover cheesey corn from this site, which made this very good.

—amandak23k

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Sep 30, 2009

These were good! I used all cheddar since thats all I had on hand I also added the tomato to the inside instead of on top. The corn really added a nice sweetness to balance the inferno chili I made for dinner.

—ladybuggs5224

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Jul 20, 2006

My husband loves this recipe. He cuts leftover grilled corn off of the cob for an added sweetness and smokey flavor.

—Shelley

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Nutrition

Calories
193 kcal
10%

Carbohydrates
15.7 g
5%

Cholesterol
27 mg
9%

Fat
10.8 g
17%

Fiber
1 g
4%

Protein
8.6 g
17%

Sodium
349 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Tortillas

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 193
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 6.8g 34 %
Cholesterol 27mg 9 %
Sodium 349mg 14 %
** Potassium 51mg 1 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 1g 4 %
Protein 8.6g 17 %
** Sugars 0.3g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 1 %
Iron 9 %
** Thiamin 13 %
** Niacin 11 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.