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  • 6 soft taco size whole wheat tortillas ($.73)
  • 2 cups leftover taco meat ($2)
  • 2 cups shredded cheddar or pepper jack cheese ($1.25)
  • Sour cream for dipping ($.20)
  • 4 corn cobs ($1)


  • Lay each tortilla flat on a clean surface.
  • In a bowl, combine the taco meat and cheese. Place the mixture onto half part of each tortilla. Fold the tortilla over and then warm the griddle, skillet or whatever contraption you have to make the quesadillas.
  • On a griddle or in large skillet, cook the quesadillas for 1 to 2 minutes per side. Press down with large spatula to get to "stick together." Or use a panini press, waffle iron or quesadilla maker.
  • Slice into smaller wedges with pizza slicer.
  • Boil or microwave corn cobs.
  • Serve Taco Quesadillas with sour cream and corn cobs.