Corn Tortilla Quesadillas sq

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!

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

Corn tortilla quesadillas sliced and served with pico de gallo.
Homemade Corn Tortilla Quesadilla

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.

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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
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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!

Half pieces of a quesadilla made with corn tortillas on a platter with pico de gallo.
Crunchy, cheesy bits on the edges of the taco quesadilla are so tasty!

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!

Corn Tortilla Quesadilla with Chicken and Cheese - Talking Meals | Recipe  in 2021 | Corn tortilla quesadilla, Corn tortilla recipes, Recipes
Delicious Corn Tortilla

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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Corn Tortilla Quesadillas sq

CORN TORTILLA QUESADILLAS


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  • Author: Emily Roselyn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x

Description

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!


Ingredients

Scale

 

  • 8 corn tortillas (yellow or white corn tortillas)
  • 2 cups Monterey Jack cheese (12 ounces – or use your favorite cheeses)
  • ½ tablespoon butter (for frying)

Instructions

  • Remove the chicken from the skillet and place it on a platter. Rep with the rest of the quesadillas.

Notes

None

  • Category: Appetizer, Side Dish
  • Method: Pan fry
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 337kcal
  • Sugar: 1g
  • Sodium: 339mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 0g
  • Trans Fat: 1g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 17g
  • Cholesterol: 54mg

Keywords: corn tortilla, quesadillas, appetizer, snack, tortilla

Frequently Ask Questions

Are corn tortillas good for quesadillas?

We always use corn tortillas for tacos. However, the pliability of wheat tortillas is required to hold the cheese and filling together in quesadillas. It must be able to resist the flip (more on that below). It’s easier to flip a half-moon quesadilla than a quesadilla constructed with two tortillas.

What kind of tortilla is used for quesadillas?

Corn tortillas: Quesadillas are traditionally cooked in Mexico with corn tortillas rather than wheat flour tortillas with melted white cheese. Because of our proximity to the Sonoran region of northern Mexico, quesadillas are more commonly made with flour tortillas in the United States.

What tastes better flour or corn tortillas?

Yes, it’s familiar, but it’s flavorless. A maize tortilla isn’t always tastier than a flour tortilla on its own, but when coupled with other components, the corn tortilla’s flavor emerges as its own distinct and intense flavor.

What is the best way to use corn tortillas?

There are a plethora of things you can do with your corn tortilla chips once they’ve been fried or baked. Use nacho cheese and guacamole to coat them, or dip them in hot salsa. Make a Mexican soup with them, or use them as a crunchy enchilada topper!

What’s the difference between tacos and quesadillas?

A quesadilla is a folded tortilla with any filling inside in Mexcio City. Tacos are tortillas stuffed with whatever you choose. The entire dish isn’t grilled or fried like a quesadilla.

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Stack of six cheesy ground beef quesadillas.
Easy 15 Minutes Corn Tortilla Quesadillas Recipe! (Crispy Delicious) 18

Want to make ground beef quesadillas that are loaded with cheese? Fortunately, you’ve arrived to the correct place! Quesadillas with well-seasoned ground beef, tons of ooey gooey cheese and a crispy golden brown crust are just tempting! Yours, as well as ours, will undoubtedly become a household favorite.

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Grilled Chicken and Vegetable Quesadillas

Grilled Chicken and Vegetable Quesadillas
Easy 15 Minutes Corn Tortilla Quesadillas Recipe! (Crispy Delicious) 19

Want to make ground beef quesadillas that are loaded with cheese? Fortunately, you’ve arrived to the correct place! Quesadillas with well-seasoned ground beef, tons of ooey gooey cheese and a crispy golden brown crust are just tempting! Yours, as well as ours, will undoubtedly become a household favorite.

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