Easy 15 Minutes Corn Tortilla Quesadillas Recipe! (Crispy Delicious)

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Corn Tortilla Quesadillas blend corn tortillas’ amazing texture with melted cheese and your favorite quesadilla ingredients!

Serve with salsas, guacamole, or sour cream for a cheesy snack, appetizer, or quick supper the whole family will enjoy!

In minutes, delicious, cheesy corn tortilla quesadillas are ready to eat as a snack, appetizer, or light supper!

Mexican cuisine is one of my favorites, and corn tortilla quesadillas are simple to make and always a hit. The gooey, melty cheese is irresistible, the tortillas are warm and soft, and the extras I serve on the side, such as pico de gallo, salsa roja, sour cream, and guacamole, elevate the dish.

These quesadillas made with corn tortillas are ideal for parties, group events, and casual get-togethers.

What Is a Quesadilla?

A quesadilla is a traditional Mexican meal dating back to the 16th century. Quesadillas were traditionally created with a maize tortilla toasted on a griddle, stuffed with cheese and other contents (meat, veggies), and folded over to be eaten by hand.

How to Make a Quesadilla

Quesadillas are a quick and easy dish to prepare. Place a tortilla on a heated griddle, brown it, flip it over, and fill with cheese and your favorite toppings. Fold the tortilla over, remove it from the griddle, and enjoy when the ingredients are warmed through and the tortilla is suitably browned.

When adding meat in a quesadilla, keep in mind that the cooking time may not be long enough to thoroughly heat the meat. You might want to warm it first.

Alternative Video Recipe: How to make Fried Corn Tortilla Quesadilla

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What Is the Best Quesadilla Cheese?

In American-style quesadillas, freshly grated cheese such as cheddar or Monterey Jack is frequently added. Pre-grated cheese is convenient and melts well, but for the optimum meltability, we recommend grating your own cheese.

In a quesadilla, you can use any meltable cheese, but one of these cheeses is closest to a real Mexican quesadilla.

• Manchego
• Queso asadero
• Oaxaca
• Chihuahua

INGREDIENTS YOU’LL NEED:

• Yellow or white corn tortillas – Corn tortillas have a unique flavor and texture that flour tortillas lack. That’s not to say they don’t have a spot on the menu. Corn is more filling and thicker than other vegetables.

• Monterey Jack Cheese — If you don’t like this type of cheese, substitute anything different. I occasionally use cheddar or a combination of the two cheeses. Just be sure to choose a cheese that melts nicely. For a classic quesadilla flavor, use mozzarella, Swiss, Colby, Colby-Jack, or a Mexican cheese blend.
• Butter – These corn tortilla quesadillas are delicious when fried in butter. Butter has a lovely touch to it, no matter how you use it!

STEP-BY-STEP INSTRUCTIONS

It’s easy to make these quesadillas, even if you’re a complete novice in the kitchen. The fact that you made these yourself will wow your guests, and you’ll be delighted by the demands for seconds.

While this dish serves four people, the proportions can easily be increased. I frequently produce a large quantity of food to feed a large group. They’re far too delicious to keep hidden!

1. Preheat a medium or large nonstick skillet or frying pan over medium heat. Place 1 tortilla flat in the skillet and melt a cube of butter (14 tablespoon – 12 tablespoon total for dish). Once the tortilla is hot, add 12 cup of shredded Monterey Jack cheese (or the cheese of your choice) and fold it in half over the cheese. Rep with a second tortilla, and so on.
2. Cook for 1-2 minutes, or until the tortilla has turned golden brown and the cheese has melted. Cook for an additional 1-2 minutes on the other side, until golden brown and the cheese is completely melted.
3. As the cheese runs out, the edges of the quesadilla will begin to sear. It’s important to remember that the tortillas don’t get very crispy, so don’t leave them in for too long. Transfer to a platter or serving dish after removing from the skillet. Continue with the remaining quesadillas until all of them are finished.
4. Serve the quesadillas immediately after slicing them in half. If you add too much moisture, the tortillas will become mushy

If your tortillas are small (as most corn tortillas are), you can put one in the skillet, add the cheese or other ingredients, and then top with another corn tortilla to seal the quesadilla. These are technically known as mulitas, but whichever name you give them, they’re fantastic!

STORING COOKED QUESADILLAS

It can be difficult to store leftovers, but if you wrap them tightly in plastic wrap and store them in the fridge for up to three days, you can reheat and enjoy them.

Of course, the best way to enjoy them is to eat them right away. If you don’t have time to finish them all, don’t throw them away!

BEST WAY TO REHEAT QUESADILLAS

The greatest method for reheating quesadillas is also the simplest and fastest. Return the leftover quesadillas to the skillet or nonstick frying pan over medium heat.

Cook for 1-2 minutes per side, or until totally heated and your cheese has returned to its melty, gooey perfection!

TIPS & TRICKS

• Allow for just enough oil. They will become soggy if there is too much of it, and they will become dry if there is too little.
• In a medium-high-heat pan, cook the chicken until it’s cooked to your They’ll stay soft if you cook them on low heat.
• Fill these with your own ideas. Just make sure the filling is sandwiched between the cheese. The filling components will fall out if this is not done.

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