This easy Corn Tortilla Quesadilla is gooey as you can pretty much see the melting cheese along with the flavorful filling the dish offers. It is perfect for lunch or dinner.
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
Do not use an excessive amount of oil. In adding oil, make sure that you have just brushed the full surface of the pan with oil. Using just enough oil is the secret to the perfect crispy tortilla quesadilla.
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 Corn Tortilla 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.
Some Variations
Use grilled or rotisserie chicken for a flavorful meaty taste that will make your Corn Tortilla Quesadilla even better.
Use neutral-flavor oil in this recipe so that the taste of the dish will not be affected by the oil used. You may choose canola oil, grapeseed oil, sunflower oil, or peanut oil to use in the recipe.
Adding butter to oil will make this recipe more delectable too.
Top this quesadilla with your favourite salsa, guacamole or sour cream.