New Mexico Blue Corn Quesadillas on the Arteflame

Introduction

Experience the bold flavors of the Southwest with these New Mexico Blue Corn Quesadillas, grilled to crispy perfection on the Arteflame flat top. Packed with melted cheese and earthy blue corn goodness, these quesadillas are simple, beautiful, and irresistibly delicious. Grilling on the Arteflame ensures the tortillas are perfectly crisp, without the risk of burning. This recipe uses only the Arteflame grill—no pots, no pans, just pure outdoor cooking magic.

Ingredients

• 8 handmade blue corn tortillas
• 2 cups Oaxaca or Monterey Jack cheese, shredded
• 2 tablespoons butter, melted
• Optional: finely chopped fresh green chile (for spice)
• Optional: black beans or cooked carne asada for filling
• Salt to taste
• Fresh cilantro and lime wedges, for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the fire bowl of the Arteflame grill.
2. Pour a bit of vegetable oil on each napkin.
3. Stack firewood over the soaked napkins.
4. Light the napkins and allow the wood to burn down for about 20 minutes until you have a strong heat base. The flat top will heat up with perfect zones for grilling.

Step 2: Prep the Quesadillas

1. Brush one side of each tortilla lightly with melted butter.
2. Place four tortillas, butter side down, on a clean tray or surface.
3. Top each with shredded cheese, and optionally with black beans or finely chopped green chile.
4. Place the second tortilla over the filling, butter side up, and press gently.

Step 3: Grill the Quesadillas

1. Place the quesadillas on the medium-high heat zone of the Arteflame flat top grill.
2. Grill until the underside is crisp and golden, about 2–3 minutes.
3. Flip carefully and grill the other side for another 2–3 minutes until the cheese has melted and the tortilla is golden and crisp.

Step 4: Serve

1. Slice each quesadilla into wedges.
2. Garnish with fresh cilantro and a squeeze of lime.

Tips

• Use butter instead of oil when grilling—it gives the tortillas a rich, golden flavor.
• If using meat, sear quickly on the center grill grate at 1,000°F, then finish cooking it gently on the flat top using the reverse sear technique.
• If including carne asada or grilled vegetables, grill them on the flat top before assembling the quesadillas.
• The Arteflame's high center heat and cooler outer zones give you the freedom to finish things gradually without overcooking.
• Always keep an eye on your food—the flat cooktop sears gently and evenly, letting flavors concentrate beautifully.

Variations

1. Green Chile Chicken Quesadillas: Add grilled chopped chicken breast and green chile to the cheese for a spicy kick.
2. Carne Asada Quesadillas: Use thinly sliced skirt steak, reverse seared on the Arteflame, as your protein filling with the cheese.
3. Black Bean & Corn Quesadillas: Add grilled corn kernels and black beans for a vegetarian twist with excellent texture.
4. Mushroom Quesadillas: Sauté mushrooms directly on the griddle with butter before adding them to the quesadillas.
5. Southwest Breakfast Quesadillas: Add scrambled eggs, bacon or sausage, and cheese for a hearty breakfast version.

Best pairings

• Grilled elote (Mexican street corn)
• Spicy mango salsa or pico de gallo
• Chilled Mexican lager or a smoky mezcal cocktail
• Fresh guacamole and tortilla chips
• Grilled nopales (cactus paddles) with lime

Conclusion

These New Mexico Blue Corn Quesadillas are a celebration of bold ingredients and simple cooking done right. With the Arteflame’s blazing hot sear and large, evenly-heated cooktop, you can craft gourmet experiences in your own backyard. Experience the magic of grilling with blue corn tortillas and melt-in-your-mouth cheese by making this recipe part of your grilling rotation.