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 Pepper Jack cheese and Cheddar 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
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 pepper jack and cheddar cheese using the large hole side of a Grater.
For faster cooking, preheat 1-2 large griddles or as many skillets as you can fit. This way, you can get 3-4 (or more) quesadillas cooking at the same time.
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 (just 1-2 minutes). (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, and enjoy!
The recipe includes 8 round quesadillas, yielding 4 triangles each.