Corn Tortilla Quesadilla is a simple main or side dish that comes together in no time. It’s cheesy, crispy, and perfect for lunch or dinner.
Corn Tortilla Quesadilla
I LOVE everything about this recipe. It’s just a cheesy meat filling tucked inside a corn tortilla and crisped up in a pan.
Making this recipe at home lets you use leftover chicken. It takes no more than 15 minutes to prepare and can be served with any toppings you like.
I keep this dish simple by serving it with fresh, homemade salsa. It is also delicious with guacamole and hummus.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Corn Tortilla. There are white and yellow corn tortillas in the market. You may use either of this two for the recipe.
Seasonings: Smoked paprika and cumin pair perfectly with the cheesy chicken filling.
Mozzarella and Cheddar Cheese. They provide the cheesy, sticky, and gooey texture for the quesadilla.
Cooked Chicken. Use leftover cooked chicken. You can use your leftover turkey, grilled duck, and even beef.
Sunflower oil. You are free to use any oil of your preference for this recipe.
How To Make Corn Tortilla Quesadilla?
One: Heat large pan over medium-high heat and brush with oil.
Two: Place 4 corn tortillas in the pan. Top each with ¼ cup cheese, ¼ cup shredded chicken, a sprinkle of smoked paprika and cumin, and finish with another ¼ cup cheese.
Three: Cover each with a second corn tortilla and brush the tops lightly with oil.
Four: Cook on the first side for 1-2 minutes or until golden brown, then flip and continue to cook until crispy and golden.
Five: Remove from heat and cut in half. Serve with any toppings you fancy.
Top Tips!
- Heat the oil in the pan thoroughly before putting it in the tortilla quesadillas to cook so that they won't stick to the surface of the pan.
- Cook this dish in medium-high heat to achieve the perfect crisp. Low heat will make its texture too soft.
- If you are making this quesadilla for a crowd (party, special occasions, etc.), consider using an electric griddle instead of cooking it in a pan. It will allow you to make more serving to accommodate the whole crowd.
Recipe FAQs
Wrap leftovers individually in plastic wrap and refrigerate for up to 3 days before reheating.
Turn up the heat on your nonstick frying pan to medium-high and add the quesadillas to the pan. Cook for 1-2 minutes on each side.
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Corn Tortilla Quesadilla
Equipment
- Skillet
- Spatula
Ingredients
- 8 corn tortillas , yellow or white
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 70 g shredded cheese , shredded
- 70 g mozzarella cheese , shredded
- 2 cups cooked chicken , shredded
- ¼ cup sunflower oil
Instructions
- Heat a large pan over medium-high heat and lightly brush with oil.
- Place 4 corn tortillas in the pan. Top each with ¼ cup cheese, ¼ cup shredded chicken, a sprinkle of smoked paprika and cumin, and finish with another ¼ cup cheese.
- Cover each with a second corn tortilla and brush the tops lightly with oil.
- Cook for 1–2 minutes on the first side, or until golden brown. Flip and cook the other side until crispy and golden.
- Remove from the pan, cut in half, and serve with your favorite toppings.
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