Cheesy Tortillas

Cheesy Tortillas

RACHEL BADGER

"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."
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Ingredients

10 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  • Ready In

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

Reviews

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 blan...

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Newest

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...

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 ...

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 ...

The kids I babysit for love these. Tara

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 blan...

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

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 m...

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

These are very good and very simple to make. I put salsa right in them for an added flavor and then served then with sour cream. You could add a whole lot to these too. I had to add scallions be...

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