If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be these incredible Corn Tortilla Quesadillas!  They are my latest obsession, with  crispy edges, a soft gooey center, and mouthwatering flavor.  I filled these with hearty shredded chicken, flavored with warm and smoky Mexican spices.  Then layered in shredded Pepper Jack cheese and Cheddar that gets so melty and oozy and delicious.  The result?  An irresistible new dinner or appetizer idea…maybe breakfast, a mid-morning snack, dessert 🙄…I’m just sayin’.    

It Just Tastes Damn Good!

This past Spring I received my certification in Nutrition and Healthy Living from Cornell.  Since then, I have made sure to share the health benefits for each of my recipes.  Well, I will tell you that corn definitely has health benefits, including fiber, antioxidants, and vitamins.  But, let’s be real here.  No one eats Quesadillas for the health benefits!  Not even if they are made with corn tortillas.

So, these guys are just damn good.  That’s why you should make them 🙂

If you’re like me, Mexican Food is a guilty pleasure and it’s hard to stop at just one dish.  So, if you now have a hankering for more, check out these recipes!

• Weeknight Black Bean Taco Bowls
• Huevos Tostadas
• Slow Cooker Pork Tacos
• Chipotle Chicken Enchilada Stew
• Mexican Pasta Salad with Sun Dried Tomato Dressing
• 5-Ingredient Chicken Tortilla Soup with Kale!
• Taco Casserole
• White Enchilada Casserole with Chicken & Veggies

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD STEPS FOR YOUR CHICKEN CORN TORTILLA QUESADILLAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

To start, determine what you want to fill your quesadillas with.  My kids really love Chicken and Cheese, so I went basic.  However, you can get creative or healthier by adding grilled zucchini, mushrooms, onions, peppers, steak, the list goes on!  In a pinch, I’ve been known to add frozen-then-cooked chicken fingers!

You can also use pre-cooked chicken from your store, whether that is rotisserie, grilled, or roasted.  If it’s pre-cooked, just be sure to shred it and then mix a little of the seasonings with it (Chili Powder & Cumin).

Ok, so up to 5 days in advance, you can roast or grill your chicken!

Drizzle a little bit of Olive Oil on the chicken and rub it all around. Then sprinkle all sides of chicken with Salt & Pepper and roast in 400 degree oven for 25 minutes (Or Grill it for 5-6 minutes on each side) until temperature reaches 165 degrees in center. Once the chicken has cooled enough to handle, shred it with 2 forks or with fingers. 

Shred the cheese using the large hole side of your grater.  I really like to grate my own cheese because the pre-shredded cheese often has fillers in it to preserve and prevent it from melding together.  TIP: You can shred a bunch of cheese and FREEZE IT!  That way you always have it on hand for recipes where you will be melting it anyway!  Get more Freezer Hacks Here! 

 

COOK YOUR CHICKEN CORN TORTILLA QUESADILLAS

For a faster cooking process, preheat 1-2 large griddles or 2 large skillets. This way, you can get 3-4 (or more) quesadillas cooking at the same time.  Otherwise, you will just need to cook in batches, which is completely fine and uses less pans, but will take longer.

Lay out 8 tortillas on a flat surface (sheet pans, cutting board, plastic wrap, clean counter). Over each of the 8 tortillas, sprinkle a layer of PepperJack cheese. Then add shredded chicken. Last, sprinkle more Pepper Jack and a little Cheddar. Then top with the second tortilla.

To the preheated pans, brush on Olive Oil to the bottom and then immediately add a Quesadilla carefully transferring it from the flat surface to the pan using a large spatula. Cover the quesadilla(s) with a pan lid or aluminum foil so that the cheese starts to melt. Let cook for 3-4 minutes.

When you can see that the cheese has melted, using the large spatula, carefully flip each Quesadilla so that the other side can crisp up and the cheese can finish melting. (If you have to cook these in several batches, keep them in a 300F degree oven on a sheet pan or aluminum foil to stay warm and melty.)

When they are all cooked, Cut them into four triangles each, serve with your favorite toppings like salsa, sour cream, or guacamole, and enjoy! 

😍 Carrie