Hey y’all! If you’re craving something cheesy, crispy, and oh-so-easy, you’re in the right place. This Easy Corn Tortilla Quesadilla recipe is your ticket to a mouthwatering snack or a speedy weeknight meal. Crisp corn tortillas hug gooey melted cheese and your favorite fillings—perfection for parties, lunchboxes, or late-night cravings. Let’s get cooking!
Why You’ll Love This Easy Corn Tortilla Quesadilla
- Quick to make—it comes together in just 15 minutes from start to finish!
- Uses simple, budget-friendly ingredients you probably have on hand.
- Perfectly crisp on the outside, melty and cheesy on the inside.
- Easily customizable with your favorite fillings.
- Gluten-free friendly when you use certified corn tortillas.
Easy Corn Tortilla Quesadilla Ingredients
- 8 small corn tortillas (about 6-inch diameter)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup cooked and shredded chicken (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons butter or oil, for cooking
- Sour cream, salsa, or guacamole, for serving
How to Make Easy Corn Tortilla Quesadilla
Step 1: Prep Your Ingredients
Gather and prep all your ingredients. Shred the cheese, chop the cilantro and onions, and cook or shred your chicken if using.
Step 2: Assemble the Quesadillas
Lay out 4 corn tortillas on a clean surface. Evenly sprinkle cheese on each, then add chicken, cilantro, and onion. Top with another tortilla to form a sandwich.
Step 3: Cook to Crispy Perfection
Heat 1/2 tablespoon butter or oil in a large nonstick skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is melted. Repeat for all quesadillas.
Step 4: Slice & Serve
Transfer cooked quesadillas to a cutting board. Let cool for 1 minute, then slice into wedges. Serve warm with sour cream, salsa, or guacamole.
Notes & Cooking Tips for Easy Corn Tortilla Quesadilla
- For extra crispy quesadillas, use a cast iron skillet and avoid overcrowding the pan. Check out this guide to quesadilla perfection!
- Don’t overfill—too much cheese or filling can make the tortilla split or stick.
- Let cooked quesadillas rest briefly before slicing for easier, cleaner cuts.
Easy Corn Tortilla Quesadilla Variations
- Veggie Quesadilla: Swap chicken for sautéed bell peppers, mushrooms, or spinach.
- Spicy Quesadilla: Add sliced jalapeños or a sprinkle of chili flakes to the filling.
- Breakfast Quesadilla: Add scrambled eggs and breakfast sausage for a morning twist.
Required Equipment for Easy Corn Tortilla Quesadilla
- Large nonstick or cast iron skillet
- Spatula
- Knife and cutting board
- Cheese grater (if shredding your own cheese)
Storage Instructions for Easy Corn Tortilla Quesadilla
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat for 2-3 minutes per side to restore crispiness. For longer storage, freeze cooled quesadillas wrapped in foil for up to 2 months—reheat from frozen in a skillet or oven.
Serving Recommendations & Pairings
- Serve your Easy Corn Tortilla Quesadilla with fresh salsa, homemade guacamole, or a dollop of tangy sour cream.
- Pair with a crisp salad, refried beans, or Spanish rice for a complete meal.
- Enjoy alongside a fruity agua fresca or a sparkling lime soda for refreshment.
Pro Tips for Easy Corn Tortilla Quesadilla Success
- Warm corn tortillas briefly in the microwave (covered with a damp paper towel) to prevent cracking while assembling. Find more tortilla tips at Bon Appétit.
- Use freshly shredded cheese for the smoothest, meltiest filling.
- Press the quesadilla gently with a spatula while cooking to help the cheese melt evenly.
Easy Corn Tortilla Quesadilla FAQ
- Can I use flour tortillas instead of corn?
- Yes, but corn tortillas give a unique flavor and extra crunch. Try both to see which you prefer!
- How do I keep the quesadillas from falling apart?
- Don’t overfill, and be sure to use enough cheese to “glue” the tortillas together as they cook.
- Is this recipe gluten-free?
- Yes, as long as you use certified gluten-free corn tortillas. Always check the packaging to be sure. Learn more about gluten-free options at Celiac Disease Foundation.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 quesadillas
Ingredients
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 tablespoon olive oil or butter
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
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1Heat a large skillet over medium heat and add a small amount of olive oil or butter.
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2Place one corn tortilla in the skillet. Sprinkle a generous layer of cheddar and Monterey Jack cheese evenly over the tortilla.
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3Add a pinch of ground cumin, chopped cilantro, and diced red onion on top of the cheese. Season with salt and pepper.
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4Top with a second tortilla and cook for 2-3 minutes, or until the bottom is golden and the cheese begins to melt.
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5Carefully flip the quesadilla and cook for another 2-3 minutes until both sides are golden and the cheese is fully melted.
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6Remove from the skillet, let cool slightly, then cut into wedges. Repeat with remaining tortillas and filling. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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