Corn Tortilla Quesadilla are full of flavor and cheesy goodness. They could actually be called taco quesadillas as the filling is made with ground chicken, veggies and taco seasonings. You could easily use the filling in a taco shell if you prefer.
This is a hearty quesadilla and a bit healthier as we are using corn tortillas in the recipe. It has red bell pepper, red onion and corn so it really covers all the bases.
Quesadilla are always a fun meal and crowd pleaser. If you would like to try some other quesadilla recipes, check out Chicken Enchilada Quesadilla, Loaded Chicken Quesadilla, and Summer Shrimp Quesadilla. If you would like vegetarian quesadillas and you like black beans, check out Black Bean Pepper Quesadilla.
SOME THINGS TO KNOW:
SPECIAL EQUIPMENT:
Griddle or large skillet
Spatula
INGREDIENT INFORMATION:
Yellow corn tortillas are a healthy alternative to flour tortillas. Most corn tortillas are gluten free, but always check the label. The ingredients are only corn, salt and water so you are getting healthy grains. They are usually smaller than flour tortillas too.
SUBSTITUTIONS:
You can substitute the red bell pepper for any type of bell peppers. Green, yellow and orange will all work.
If you do not have red onion, you can use white onion, yellow onion or green onions.
You can substitute the olive oil with canola oil or vegetable oil.
Mexican Cheese Blend consists of Monterey Jack Cheese, Cheddar Cheese, and Queso Cheese. You could use any one of these cheeses alone in the recipe. Pepper Jack Cheese and Colby Jack would work well too.
You could replace the ground chicken with an equal amount of leftover chicken shredded, rotisserie chicken or ground beef. You could also use leftover taco meat.
WHAT TO SERVE WITH CORN TORTILLA QUESADILLA:
STORING LEFTOVERS:
You can keep any leftover Corn Tortilla Quesadilla in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days.
You can freeze them for 2-3 months. To freeze the quesadilla, place them onto a baking sheet in a single layer and into the freezer.Once they are frozen, place them into an airtight freezer container and back into the freezer.
To thaw the quesadilla, place them onto a wire rack until they have come to room temperature.
REHEATING:
The best way to reheat the quesadilla is in the oven.
Preheat the oven to 350 degrees. Place the quesadilla onto a baking sheet and into the oven. Let them cook for about 10 minutes until they heated all the way through and you have melted cheese and a crispy tortilla.
Once the filling is put together, you can layer it with the cheese on the tortillas.
Add the cheese then the filling to the first tortilla.
Cover the filling with additional cheese and the second tortilla.
Corn Tortilla Quesadilla
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Ingredients
- 2 tablespoons olive oil
- 8 ounces ground boneless chicken breasts
- ½ cup red bell pepper, diced
- ¼ cup red onion, minced
- 1½ teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ¼ teaspoon crushed red pepper flakes
- ½ cup water
- ½ cup corn kernels
- 16-5" corn tortilla
- 2 cups shredded Mexican blend cheese
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground chicken to the skillet and cook for 2 minutes, stirring often. The chicken should be starting to lose its pinkness. Break up any large chunks with a rubber spatula. You want the chicken to be completely crumbled.
Add the red bell pepper and red onion to the skillet. Cook stirring occasionally for an additional 2-3 minutes until the chicken is completely cooked through and the vegetables have softened.
Add the chili powder, oregano, cumin and crushed red pepper flakes to the skillet. Combine well.
Add the ½ cup water to the skillet. Briefly raise the burner to medium-high heat then lower it back when the water starts to boil to the medium-low setting.
Cook the mixture for 2-3 minutes, stirring often until the water has been cooked away.
Remove the skillet from the heat.
Place 8 of the corn tortillas on a flat surface.
Spoon two level tablespoons of the shredded cheese over each tortilla evenly. Make sure that the cheese reaches the edges of the tortillas.
Measure ⅓ cup of the chicken mixture for each tortilla. Spread it out evenly over the cheese.
Spoon another two level tablespoons of the shredded cheese over the chicken mixture on each of the tortilla.
Add the top tortilla over the cheese.
If you are using a griddle to cook the taco quesadillas, set it at 350 degrees.
If you are cooking them on the stovetop in a skillet, set the burner to medium low.
There is no need to grease the griddle or skillet. The quesadilla will brown nicely without oil.
Place the quesadilla onto the griddle or into the skillet.
Cook them on the first side for 2-3 minutes, checking them to see when the first side is golden brown and the cheese has begun to melt.
Turn the quesadilla over and cook on the second side for an additional 2- 3 minutes until that side is also golden brown and the cheese is completely melted.
If you are cooking the quesadilla in batches. You can keep the cooked ones warm in a pre-heated 200 degree oven on a baking sheet.
Serve with salsa, guacamole, pico de gallo and sour cream.
