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!
Cook'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.
Assemble all the ingredients before you begin and do the prep work before you fry the tortillas.
Prep 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.
Pour 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.
Fry the corn tortilla on both sides until light golden brown. Don't over fry. You want it crispy, not tough.
Blot 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.
Place the cooked tortilla on the plate and sprinkle with half the Tillamook cheese.
Add half the diced tomatoes.
Add half the finely diced onions.
Add half the diced avocado.
Next, pour about 2 teaspoons of green taco sauce over the avocado.
Add a second tortilla to the top
Repeat layers of remaining cheese, tomatoes, onions and avocado, including the 2 teaspoons green taco sauce on top of the avocado.
Add the third corn tortilla to the top to finish the Quesadilla Stack. Enjoy!