Corn Tortilla Quesadilla
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.
Servings: 4 servings
Calories: 459kcal
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.
Notes
Wrap leftovers individually in plastic wrap and refrigerate for up to 3 days before reheating.
Nutrition
Serving: 1serving | Calories: 459kcal | Carbohydrates: 24g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 295mg | Potassium: 284mg | Fiber: 3g | Sugar: 1g | Vitamin A: 266IU | Calcium: 227mg | Iron: 2mg