Quesadilla Stacks with Guacamole & Sour Cream

To make quesadilla stacks, start by cutting flour tortillas in half and layering mozzarella cheese, other fillings like tomatoes and beans, and more cheese before folding them. Cook on a griddle pan until the cheese melts, then stack them and serve with homemade guacamole and sour cream.

For a gluten-free option, use corn tortillas instead of flour tortillas. You can also substitute the cheeses with dairy-free alternatives and use black beans instead of kidney beans for a different flavor profile.

Store leftover quesadilla stacks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat until warmed through, or use an oven to maintain crispiness.

Quesadilla stacks pair well with a fresh salad, Mexican rice, or a side of refried beans. You can also serve them with additional toppings like salsa, pico de gallo, or jalapeños for extra flavor.

Yes, you can prepare guacamole and sour cream in advance. Store guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, and keep sour cream in the fridge for up to 2 days before serving.