Bonnie ^O^


I was hungry for something different, and created this Quesadilla Stack with what I had on hand in my fridge. You won't even miss the fact that this recipe doesn't contain meat! However, you could certainly add some cooked steak or chicken to it, if you wish. So grab a fork and napkins and dig in! Things may get messy. You could even share this Quesadilla Stack with someone you love, but trust me, you won't want to share, so make two of them! Enjoy!

Photos are my own and so is this humble recipe.

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10 Min
10 Min
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soft-type corn tortillas per person
1/2 cup
tillamook sharp cheese, hand grated
large avocado diced
tablespoons red onion finely diced
cherry tomatoes, diced and drained well
teaspoons la victoria green taco sauce, divided
olive oil for frying
kosher salt


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1Cook's Note: A word about corn tortillas. They are not all the same. I use the La Banderita brand because it is a very soft, white, corn tortilla that is very pliable and doesn't break -- so pliable it can be used for wraps without heating. It gets crispy, and it is never tough when fried.

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2Assemble all the ingredients before you begin and do the prep work before you fry the tortillas.

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3Prep the veggies and cheese. Dice the avocado. Finely dice the red onion, and cut each cherry tomato in half, then cut each half in half, drain the tomatoes very well on paper towels until no liquid remains. Grate the cheese.

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4Pour olive oil just to cover the bottom of a small skillet and heat until hot but not smoking. You should have just enough oil that when you put the tortilla in the oil it is not submerged.

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5Fry the corn tortilla on both sides until light golden brown. Don't over fry. You want it crispy, not tough.

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6Blot the cooked tortilla with paper towels and immediately sprinkle each fried tortilla lightly with kosher salt. Keep it covered and warm, until you have cooked three tortillas to make your stack.

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7Place the cooked tortilla on the plate and sprinkle with half the Tillamook cheese.

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8Add half the diced tomatoes.

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9Add half the finely diced onions.

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10Add half the diced avocado.

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11Next, pour about 2 teaspoons of green taco sauce over the avocado.

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12Add a second tortilla to the top

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13Repeat layers of remaining cheese, tomatoes, onions and avocado, including the 2 teaspoons green taco sauce on top of the avocado.

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14Add the third corn tortilla to the top to finish the Quesadilla Stack. Enjoy!

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15Who took a big bite out of my Quesadilla Stack?

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free
Other Tag: Quick & Easy