This Corn Tortilla Quesadilla is a 4-ingredient recipe that will be ready in no time. Its cheesy and crispy nature makes it perfect for lunch, dinner, snacks, and even appetizers.
Corn Tortilla Quesadilla
There is nothing to hate about this recipe; I LOVE everything about it. To basically describe this dish, it is safe to say that it is just cheesy meat filling within a corn tortilla that has been crisped up in a pan.
Making this recipe at home allows me to use leftover chicken meat and old but still usable corn tortillas. I keep this dish simple by serving it with fresh, homemade salsa. It is also delicious with guacamole and hummus.
Why Does This Recipe Work?
- It requires no more than 15 minutes of preparation down to cooking.
- You can add cheese as much as you want to make this recipe extra cheesy and gooey.
- You can enjoy this dish with various toppings you love!
- Your leftover chicken will no longer have to sit in your fridge since you can use it to make this recipe; indeed, this dish is the perfect way to utilize leftover meat to prevent food waste.
Ingredients
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. I prefer corn tortilla because it gives this dish a deep or robust flavor of corn that will very well complement the taste of the cheese and chicken.
Mozzarella and Cheddar Cheese. Mozzarella is one of the two perfect kinds of cheese for this recipe as it is also a melting cheese that provides the cheesy, sticky, and gooey texture for the quesadilla. Cheddar cheese will provide the distinct and sharp cheesy flavor that this recipe needs.
Cooked Chicken. I use leftover cooked chicken. You can use your leftover turkey, grilled duck, and even beef.
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: Top 6 of the corn tortillas with ¼ cup of cheese, ¼ cup of shredded chicken, then another ¼ cup of cheese.
Three: Cover each quesadilla with corn tortilla and brush the top 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
Storing this dish is not advisable since it is best eaten fresh. If you absolutely must preserve the leftovers, wrap them securely in plastic wrap and place them in the fridge for up to 3 days before reheating and enjoying them once more.
Turn up the heat on your nonstick frying pan to medium-high and add the quesadillas to the pan. To once again achieve the melty, gooey perfection, cook for 1-2 minutes on each side.
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Recipe Card
Corn Tortilla Quesadilla
Ingredients
- 8 corn tortillas , yellow or white
- 70 g shredded cheese , shredded
- 70 g mozzarella cheese , shredded
- 2 cups cooked chicken , shredded
- ¼ cup oil
Instructions
- Heat large pan over medium-high heat and brush with oil.
- Top 4 of the corn tortillas with ¼ cup of cheese, ¼ cup of shredded chicken, then another ¼ cup of cheese.
- Cover each quesadilla with corn tortilla and brush the top with oil.
- Cook on the first side for 1-2 minutes or until golden brown, then flip and continue to cook until crispy and golden.
- Remove from heat and cut in half. Serve with any toppings you fancy.
Notes
- 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.
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