Chicken & Cheese Corn Tortilla Quesadilla Recipe

Jump to Recipe

If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be this incredible Corn Tortilla Quesadilla Recipe!  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’.    

Chicken Corn Tortilla Quesadilla triangles on platter with avocado, tomato, & sour cream.  They have crispy edges, a soft gooey center, and are mouthwatering flavor.  They have hearty shredded chicken flavored with warm and smoky Mexican spices.  Then shredded Pepper Jack cheese and Cheddar is layered to get melty and oozy and delicious.  It's an irresistible new easy dinner or appetizer idea.  #quesadillas #mexicanfood #enchiladas #familydinner #chicken

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!

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

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 corn tortilla quesadilla 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. 

Chicken cooked and shredded for Chicken Corn Tortilla Quesadillas. They have crispy edges, a soft gooey center, and are mouthwatering flavor. They have hearty shredded chicken flavored with warm and smoky Mexican spices. Then shredded Pepper Jack cheese and Cheddar is layered to get melty and oozy and delicious. It's an irresistible new easy dinner or appetizer idea. #quesadillas #mexicanfood #enchiladas #familydinner #chicken

Add the shredded chicken to a bowl with the chili powder, cumin, garlic powder, remaining 1 teaspoon of salt, and water. Mix to combine and coat the shredded chicken with the seasoning.

COOK YOUR CHICKEN CORN TORTILLA QUESADILLA RECIPE

Preheat the oven to 400 degrees F.

Lay out 8 tortillas on an oiled large sheet pan or split the tortillas 4 and 4 on two oiled sheet pans. Over each of the 8 tortillas, sprinkle a layer of the shredded cheese. Then add shredded chicken and sprinkle more shredded cheese. Then top with the second tortilla and spray or brush with olive oil.

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.)

Bake the quesadillas in the oven for 10 minutes, then take the pans out and flip the quesadillas over with a large spatula. Bake for another 5 minutes.

Chicken Corn Tortilla Quesadillas cooked and cut on a sheet pan. They have crispy edges, a soft gooey center, and are mouthwatering flavor. They have hearty shredded chicken flavored with warm and smoky Mexican spices. Then shredded Pepper Jack cheese and Cheddar is layered to get melty and oozy and delicious. It's an irresistible new easy dinner or appetizer idea. #quesadillas #mexicanfood #enchiladas #familydinner #chicken

Remove from the oven, cut them into four triangles each, serve with your favorite accompaniments (guac, sour cream, tomatoes, etc), and enjoy!

😍 Carrie

Chicken Corn Tortilla Quesadillas

If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be these incredible Corn Tortilla Quesadillas!  With crispy edges, a soft gooey center, and mouthwatering flavor, they will become your new obsession.  I filled these with hearty shredded chicken, flavored with warm and smoky Mexican spices.  Then layered in shredded Cheddar and Jack cheeses that gets so melty and oozy and delicious.  The result?  An irresistible new dinner or appetizer idea.  #quesadillas #mexicanfood #tacos #enchiladas #familydinner #easydinner #busymom #chicken

Course Appetizer, Main Course
Cuisine Mexican
Keyword easy dinner, enchiladas, gluten free, Quesadillas
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 Round Quesadillas
Author Carrie Tyler

Ingredients

Chicken

  • 16 ounces Chicken Breast, skinless and boneless
  • 1 teaspoon Extra virgin olive oil
  • 2 teaspoons Salt (divided - 1 tsp before roasting, 1 tsp after shredded)
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Water

All Other

  • 16 5-6" Corn Tortillas
  • 12 ounces Shredded Cheddar, Pepper Jack, or Jack Cheese
  • 1 tablespoons Extra Virgin Olive Oil or spray

Instructions

Prep-Ahead

  1. Preheat oven to 400 degrees F.
  2. 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 20 minutes until temperature reaches 165 degrees in center. Once the chicken has cooled enough to handle, shred it with 2 forks or with fingers.

    Chicken cooked and shredded for Chicken Corn Tortilla Quesadillas. They have crispy edges, a soft gooey center, and are mouthwatering flavor. They have hearty shredded chicken flavored with warm and smoky Mexican spices. Then shredded Pepper Jack cheese and Cheddar is layered to get melty and oozy and delicious. It's an irresistible new easy dinner or appetizer idea. #quesadillas #mexicanfood #enchiladas #familydinner #chicken
  3. Add the shredded chicken to a bowl with the chili powder, cumin, garlic powder, remaining 1 teaspoon of salt, and water. Mix to combine and coat the shredded chicken with the seasoning.

Make your Quesadillas!

  1. Preheat the oven to 400 degrees F.

  2. Lay out 8 tortillas on an oiled large sheet pan or split the tortillas 4 and 4 on two oiled sheet pans. Over each of the 8 tortillas, sprinkle a layer of the shredded cheese.  Then add shredded chicken and sprinkle more shredded cheese. Then top with the second tortilla and spray or brush with olive oil.

  3. Bake the quesadillas in the oven for 10 minutes, then take the pans out and flip the quesadillas over with a large spatula. Bake for another 5 minutes.

  4. Remove from the oven, cut them into four triangles each, serve with your favorite accompaniments (guac, sour cream, tomatoes, etc), and enjoy!  

    Chicken Corn Tortilla Quesadilla triangles on platter with avocado, tomato, & sour cream. They have crispy edges, a soft gooey center, and are mouthwatering flavor. They have hearty shredded chicken flavored with warm and smoky Mexican spices. Then shredded Pepper Jack cheese and Cheddar is layered to get melty and oozy and delicious. It's an irresistible new easy dinner or appetizer idea. #quesadillas #mexicanfood #enchiladas #familydinner #chicken

Recipe Notes

The recipe includes 8 round quesadillas, yielding 4 triangles each. 

  • As an appetizer, it has 16 servings of 2 triangles per serving
  • As a main dish,  it can serve 4-6 people

2 thoughts on “Chicken & Cheese Corn Tortilla Quesadilla Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.