Fried corn tortillas

Ingredients:

• 1/4 cup mayonnaise
• 2 large wheat tortillas
• 1 cup grated Monterey Jack cheese
• 1 cup frozen popcorn, thawed
• 0.5 cup crumbled cotija cheese
• Half a small avocado, diced
• 2 tablespoons chopped pickled jalapeños
• 2 tbsp chopped fresh cilantro
• 1 teaspoon ground ancho pepper
• 1/4 cup store-bought salsa
• 1/4 tbsp. store bought salsa verde
• Tortilla chips, for serving

Preparation:

1. Place the skillet over medium heat. Spread half the mayonnaise on one of the tortillas and place it in the hot skillet, mayonnaise side down.
2. Sprinkle with half the Monterey Jack cheese. Add corn, cotija, avocado, jalapeño, and cilantro. Sprinkle with ancho powder and the remaining Monterey Jack.
3. Spread the remaining mayonnaise on another tortilla, place it mayonnaise-side up on the filling, and press down. Cook until the bottom tortilla is golden and crispy, 2-3 minutes, then flip the quesadilla and cook until the other side is golden, another 2-3 minutes.
4. Transfer the quesadilla to a cutting board and cut into slices. Serve with salsa and tortilla chips.