Maddielee, never had one made with corn tortillas or that was fried in oil.

They are sort of like the tacos you get at Jack in the Box minus everything but the cheese and sauce. Or the tacos my mom used to make before she started buying those boxed taco shells, when she would deep fry the tortillas into tacos shaped shells. Maybe that's why I like them? Kinda looking forward to Jack in the Box coming to Lexington soon! I only eat their tacos but haven't had one in many years.

In Mexico City, quesadillas are made with fresh masa that is pressed into a circular shape, filled with cheese and vegetables (as desired), folded over and sealed, and then fried in a wok. They are very similar to empanadas, except that they are made with masa (corn). My favorite filling (to add to the cheese) is huitlacoche.

Since you made yours with a corn tortilla, I would call it a cheese taco. I make those all the time. I usually add my bean dip to them.

Lars, where do you get huitlacoche? i enjoyed it sooo much it in Antigua City, Guatemala.

Kaths, that sounds almost like a cheese tacquito. Often filled with beef, pork or chicken but can be ordered in cheese form too. One of my favorite light dinners (restaurant owner retired and closed, didn't sell, little tiny establishment with limited seating out at the beach) was 2 ground beef tacquitos, maybe with either rice or beans on the side. They would be served with a generous bowl of her guacamole that I'd pile on top and since I'd eat them with my fingers it could be messy. And then I'd wake up the next morning hungry for another. I've never tried to duplicate the recipe but I'd love them again.

To answer your snack question, mine is pimento cheese on crackers.

I make my own

Homemade pimento cheese
1 lb sharp cheddar cheese
1 4 oz jar pimentos
1 small can evaporated milk
1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin.
Grate cheese and pimento in processor.
Combine with remaining ingredients.
Leave in mixing bowl, refrigerte for several hours or overnite.to thicken.
Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.

I make quesadillas with flour tortillas. One tortilla folded over on itself filled with sliced white cheddar and halved cherry tomatoes. Heat till cheese melts. Add arugula when it comes off the heat.

I would make something similar to yours, except it would be fresh cilantro instead of onion, and not fried, just crisped up in the toaster oven.

I like to take a sweet pepper, halved and seeded, and stuff with a Laughing Cow cheese wedge.

When I had a quince that bore fruit, I made membrillo, and loved to eat a slice of that on a slice of cheese.

Sometimes when DH isn't home, I surrender to my inner child. I cook cheese filled tortellini or ravioli, stir in a glop of pesto, and top with freshly grated parmesan. Maybe some black pepper if II'm feeling frisky. A glass of red wine and I'm set.

Gee I don't know, Kath - that seems healthier than candy or chips. I'd call it a quesadilla too, since that's how I always made them for my son when he was little - minus the onions, and I didn't fold, but used 2 corn tortillas and cut in half to serve.

For a cheesy snack, I like to make cheese and tomato toast - just bread topped with a smear of mayo, sliced tomatoes, seasoning and cheese, then broiled until bubbly and starting to brown. Spike seasoning blend is very good for this. Another cheesy snack I like is sharp cheddar and apple slices - preferably Pink Lady apples. I think the cheesy snack I eat most often, tho, is just a hunk of cheese - I love aged Gouda.

Ha 😃 made me think of this:

hounds_x_two, I buy huitlacoche at Oaxacan markets in L.A., but it comes in jars and is not quite the same as the fresh that I had in Mexico. It looks like this but is much less expensive. in the Oaxacan markets here.

I think you can cultivate it here, if you grow corn. Most corn growers try to prevent it from growing.

Extra chunky salsa, warmed in a pan with black beans and corn kernels. Served on rice. I made it once when I had almost nothing in my fridge and pantry, and it became one of my stand-by easy-peasy favourites.

Throw some fresh, cut up strawberries and a jar of pasta sauce into a pot, heat until the strawberries become mushy and look like hunks of tomato. Serve on spaghetti and top with parmesan. No one else ever wants to try it but, I swear, it's really good. It's basically plain tomato sauce, but the strawberries impart a mild, fruity, kind of perfumy flavor.

When I was a kid I'd throw a corn tortilla in the toaster, put ketchup on it, fold it in half and eat it. I really like the flavor in corn. Yellow grits for me please.

Huitlacoche - I think I accidently grew some last year. I planted corn in my garden but then between getting 2 puppies and some chickens always getting out it got away from me. When I was cleaning it up I found that my corn had strange growths on it. My internet search pointed to huitlacoche but since I've never seen it before I didn't dare try it.

My own quick snack is a version of an American quesadilla, in that I make it with a flour tortilla.

I take one flour tortilla (smaller than burrito size), add a slice or two of smoked turkey or ham, add a thinly sliced large mushroom (or two small ones), some grated cheese (Provolone or Asiago, is my favorite for this), grind some black pepper on it, and then put the tortilla in a large skillet, cover it, and heat it for 3-5 minutes, until the cheese is melted. Then I remove it from the pan and fold it over in half or thirds, depending on how crisp it is. For me, it is a crispy burrito, but it could pass for a quesadilla.

I've been making variations of this for as long as I can remember because we have always had tortillas on hand, both corn and flour.

Here they are called an enchilada. I love them as well and make them often. Doesn't a quesadilla have a flour shell?

In the U.S. (and parts of northern Mexico) a quesadilla is made with flour tortillas, but in central and southern Mexico, they are made with masa.

Quesadillas in Mexico City

That’s bc the Europeans who settled in Northern Mexico brought Ruth them flour. In fact, Northern Mexico is where the burrito was invented from flour from Europe. And also it is where cheese was first used with Mexican food compliments of the French and Swiss Catholics who settled in Northern Mexico. It’s called Latin America after the Latin Mass that was being held in Catholic Europe. So much obvious history about Mexico my fellow Mexicans were never taught.

Yes, correct, that’s called a quesadilla.

My personal fav is a grilled cheese sandwich made with sharp cheddar cheese AND chopped or sliced green chiles that I first sprinkle with a bit of salt and garlic powder. I have one for lunch at least once a week. Delicious!!!

My quick snack...or meal...is a spinach bowl. I take a soup bowl, fill it half full with freshly washed spinach leaves, preferably organic, smash down. Then put 1/4 cup salsa on top of the spinach. Top with a slice of cheese. Microwave for 2 minutes until cheese bubbles. Then a dollop of sour cream or Greek Yogurt.

Similar to you. I'll take one street sized corn tortilla, and deep fry it, holding it with a strainer or spider, so that it makes a really shallow bowl. After it cools, I'll add some refried beans a fried egg and top it with salsa and sprinkle of cheese. A sort of handheld huevos rancheros. And I mean once every 6 months. Just one.