Don’t you hate it when Wikipedia outsmarts you?
Occasionally when I want a snack, I make myself a corn tortilla quesadilla. It’s always better in my imagination than in reality. I always make them the same way: two 6-inch corn tortillas with cheese in the middle. If I cook it in a lot of fat, it gets crisp and greasy. If I cook it in little or no fat, it’s not greasy, but the tortillas stay limp.
So I Googled. Naturally, the Wikipedia page for “quesadilla” came right up, and I learned that one type of quesadilla is:
Corn tortilla based cheese tacos
A corn tortilla thrown on a griddle to cook, then flipped and sprinkled with grated melting cheese such as Queso Chihuahua or Monterey Jack. Once the cheese melts it gets a smear of guacamole and is folded and served.
I heated a cast-iron pan and went right to it. I skipped the guacamole. It was great. You need two of them for a proper snack, but they’re quick. Perhaps the rest of you already make your corn quesadillas this way and are wondering what I was doing fooling around with two tortillas. I wonder that myself.