Corn Tortilla Quesadilla with Chicken and Cheese

Hand holding Chicken Corn Tortilla Quesadilla triangle with melty cheese pulling. 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.
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This Corn Tortilla Quesadilla Recipe is filled with hearty chicken and ooey gooey cheese!   These are baked in the oven to save time for 15 minutes, so they are a quick-cooking family dinner!

Hand holding Chicken Corn Tortilla Quesadilla triangle with melty cheese pulling. 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.

If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be this incredible Corn Tortilla Quesadilla Recipe!  To save time, they are all baked on a sheet pan in the oven for  crispy edges, a soft gooey center, and mouthwatering flavor.  I filled corn tortillas 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’. 

Corn Tortilla Quesadillas are so Easy to Make!  

CORN TORTILLA QUESADILLAS ARE GLUTEN FREE AND DELICIOUS!

Quesadillas are typically made with flour tortillas.  However, if you want a gluten free option or just love that corn flavor that tacos or enchiladas give you, then Corn Tortilla Quesadillas are the way to go!  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 darn 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!  First, I give you easy Weeknight Black Bean Taco Bowls that give everyone the opportunity to build their own bowl with what they love, so it’s great for kids!  Next, my Huevos Tostadas and if you like Huevos Rancheros, this one’s for you.  Sticking with the corn tortilla theme, try my Slow Cooker Pork Tacos with pickled onions on top, my healthy Ground Chicken and Black Beans Taco Casserole, or a White Enchilada Casserole with Chicken & Veggies.

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

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. 

Easy Ingredients to Make Corn Tortilla Quesadillas

  • Chicken Breast, skinless and boneless (or use leftover chicken or turkey)
  • Seasoning: Salt, Black Pepper, Chili Powder, Ground Cumin, Garlic Powder (or use Taco seasoning)
  • 5-6″ Corn Tortillas
  • Shredded Cheddar, Pepper Jack, or Jack Cheese
  • Extra virgin olive oil spray or oil to brush on

Time Saving Prep-Ahead Steps for 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 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.  Which leads me to my TIP…

TIP: buy already grilled chicken from the deli counter or a rotisserie chicken for super easy prep.  I love to get most of the ingredients for this recipe including the already grilled chicken breasts, from Hungryroot!  It’s a subscription box service that sends you prepped fresh and healthy food products every week.  The products range from fresh produce to healthy proteins like cooked or raw chicken, organic beef, and meat alternatives, such as Beyond Burger, and other vegetarian and vegan products. For a limited time, Hungryroot is running an amazing  promotion!  New customers get $50 off their first 2 orders ($25 off each order)!  Just click here to check it out!

If you’re roasting the chicken yourself, 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. You can use shredded cheddar, pepper jack cheese, monterey jack cheese, or other cheese that you would use in tacos or quesadillas.  Then add shredded chicken and sprinkle more shredded cheese. Then top with the second tortilla and spray or brush with olive oil.

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!

Corn Tortilla Quesadilla Recipe FAQs

What other fillings could I use?

There are so many delicious options for filling these quesadillas.  From a meat perspective, and taco meat you would use, you can use here!  So, aside from shredded chicken, you could add chorizo, ground beef, shredded beef or pork, or even leftover Thanksgiving turkey!  If you want to add veggies, sauteed onions, green peppers, red peppers, zucchini, mushrooms, or any other veggie that you can slice thin and then cook to soften.  To pre-cook the veggies, slice thin and then cook with a touch of olive oil in a skillet over medium heat until glistening and slightly softened.

Are there other cheeses that would work?

Cheese options that melt the best in this recipe are shredded cheddar, monterey jack cheese, colbey, pepper jack cheese, or even mozzarella or Manchego.  

What can I serve with these?

On the side of these delicious quesadillas, you could make these delicious Refried Black Beans.  In fact, I make a ton of these, then portion them out and freeze them for dinners just like this!  Or how about Cilantro Lime Quinoa Side Dish.  For a veggie side, I love these Roasted Carrots with Cumin and Avocado Crema!

😍 Carrie

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

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Baked Chicken Corn Tortilla Quesadillas

If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be this incredible Corn Tortilla Quesadilla Recipe! To save time, they are all baked on a sheet pan in the oven for crispy edges, a soft gooey center, and mouthwatering flavor. I filled corn tortillas 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.

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
Calories 402 kcal
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 Steps

  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.

Assembly and Cooking Steps

  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 Video

Recipe Notes

  1. 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.  Nutritional Content and Calories based on 5 servings.
  2. What other fillings could I use?  Any taco meat you would use, you can use here! So, aside from shredded chicken, you could add chorizo, ground beef, shredded beef or pork, or even leftover Thanksgiving turkey! If you want to add veggies, sauteed onions, green peppers, red peppers, zucchini, mushrooms, or any other veggie that you can slice thin and then cook to soften. To pre-cook the veggies, slice thin and then cook with a touch of olive oil in a skillet over medium heat until glistening and slightly softened.
  3. Are there other cheeses that would work?  Cheese options that melt the best in this recipe are shredded cheddar, monterey jack cheese, colbey, pepper jack cheese, or even mozzarella or Manchego.

     

Mexican Pasta Salad with Sun Dried Tomato Dressing

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Close up of Mexican Pasta Salad in white bowl on counter with second bowl in upper left corner and tomato half on plate. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

Fall is about comfort foods and this Creamy Mexican Pasta Salad with Corn and Sun Dried Tomato Dressing is a comforting, creamy and smoky dish that’s bursting with flavor and texture!  First, you get creaminess and depth, as well as smokiness and and a hint of sweet from the sun dried tomato dressing.  Then you get freshness from the tomatoes and a burst of sweet from the corn.  Finally a bite from the scallion and cilantro.  It’s the perfect comfort side dish or add beef, chicken or shrimp and call it a meal!  Gluten Free, Vegetarian

It’s getting a little silly how many recipes I seem to be developing with a Mexican inspiration.  But I just love all of those smokey and salty spices and flavors!  I also really love Sun Dried Tomatoes, which may seem a bit strange for a Mexican recipe.  However, when blended into the dressing for this Mexican Pasta Salad, the Sun Dried Tomatoes give such depth and a hint of sweetness to the dressing, which is simply fantastic!

Close up of Mexican Pasta Salad in white bowl on counter with second bowl in upper left corner and tomato half on plate. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

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 TO MAKE YOUR MEXICAN PASTA SALAD

This is another great recipe that can be made entirely ahead and then eaten in the next days!

To prepare, you will need to cook the pasta and let it cool.  I used a Gluten Free Penne for this salad.  There are several brands out there that I like, including Banza, which is made from chickpeas.  Just be sure not to over cook the gluten free pasta or it will just fall apart on you when you mix it with the rest of the ingredients.  Of course, you do not need to go Gluten free here, any of your favorite short-cut pastas will be fine!

Then dice the tomato, thaw the corn or cut it from the cobb after it is cooked, chop the cilantro, and slice the scallion.

Tomato being diced on cutting board. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

To make the Mexican Salad Dressing, you simply put the 4 ingredients (Mayonnaise, Sour Cream, Sun Dried Tomatoes, and Taco Seasoning) into a mini food processor and blend them together until smooth and creamy!  Note, this recipe calls for Taco Seasoning, so feel free to use whatever favorite blend you want.  Because some blends have more salt than others, I have not included salt in the dressing recipe so be sure to taste for salt and add to taste.

Sour Cream, Sun dried tomatoes, and taco seasoning in a food processor. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

Mexican Pasta Salad dressing blended in food processor. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

Add all ingredients into a large mixing bowl and toss together to combine.  Taste again for salt and add as needed.  Yep, it’s really that simple!

Clear bowl on counter with corn, tomatoes, pasta, Mexican dressing, and cilantro. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!Clear bowl on counter with mixed Mexican Pasta Salad with corn, tomatoes, pasta, Mexican dressing, and cilantro. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

That’s it!  ENJOY!

😍 Carrie

Close up of Mexican Pasta Salad in white bowl on counter with second bowl in upper left corner and tomato half on plate. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

Mexican Pasta Salad with Sun Dried Tomatoes & Corn

Fall is about comfort foods and this Creamy Mexican Pasta Salad is a comforting, creamy and smoky dish that's bursting with flavor and texture!  First, you get creaminess and depth, as well as smokiness and and a hint of sweet from the sun dried tomato dressing.  Then you get freshness from the tomatoes and a burst of sweet from the corn.  Finally a bite from the scallion and cilantro.  It's the perfect comfort side dish or add beef, chicken or shrimp and call it a meal!

Course Side Dish
Cuisine Mexican
Keyword corn, pasta, pasta salad, salad, sun dried tomato, tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Author Carrie Tyler

Ingredients

  • 10 oz Gluten Free Penne, uncooked Any short cut pasta will work
  • 1 Beefsteak Tomato, large
  • 1 cup Corn Kernels, frozen of corn fresh is great too, just be sure to cook it
  • 3 Tbls Cilantro, chopped
  • 2 Scallions
  • 1/2 cup Mayonnaise
  • 1 cup Sour Cream
  • 1/4 cup Sun dried Tomatoes In oil or Soaked in water to rehydrate and soften
  • 2 tsp Taco Seasoning

Instructions

Prep-Ahead

  1. Cook your pasta according to package instructions.  Then cool in the fridge.

  2. Dice the tomatoes

    Tomato being diced on cutting board. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!
  3. If your Sun Dried tomatoes are purchased dry, then soak them in hot water to rehydrate for at least 30 minutes.  If they are already in oil, no need to do this.  Rough chop the sun dried tomatoes so they blend easier.

  4. Chop the cilantro.  Slice the scallions.  Thaw and cool the corn kernels if frozen.

Make the Dressing/Sauce

  1. To a mini food processor or blender, add the mayonnaise, sour cream, sun dried tomatoes, taco seasoning.  Blend.  Taste for salt and add as desired (some taco seasonings have more salt than others).

    Sour Cream, Sun dried tomatoes, and taco seasoning in a food processor. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

Make Salad

  1. In a large mixing bowl, add the pasta, corn, tomato, cilantro, scallion, and dressing.  

    Clear bowl on counter with corn, tomatoes, pasta, Mexican dressing, and cilantro. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!
  2. Fold all ingredients together to combine. Taste again for salt and add to taste.  Enjoy!

    Clear bowl on counter with mixed Mexican Pasta Salad with corn, tomatoes, pasta, Mexican dressing, and cilantro. This Creamy Mexican Pasta Salad has Sun Dried Tomatoes, Corn, Fresh Diced Tomatoes, Cilantro, and smoky Mexican spices. The dressing is creamy and smoky with lots of depth and a hint of sweetness from the Sun Dried Tomatoes that are blended in. Terrific as a side or mix in some chicken or beef and call it a meal!

Recipe Notes

If you are having this as a side dish, you will obviously get more servings from it.  However, if you add some grilled Chicken, or ground beef, or shredded pork, or grilled shrimp, you can have this as a meal!  If served as a meal, you may only get 4 servings.