Corn Tortilla Quesadillas combine the wonderful texture of corn tortillas with melted cheese and your favorite quesadilla fillings! Serve them with your favorite salsas, guac, or sour cream for a cheesy snack, appetizer, or quick meal that the whole family will love!
Perfectly Cheesy Corn Quesadillas
Mexican food is among my favorite cuisines, and corn tortilla quesadillas are easy to make and are always enjoyable. The gooey, melty cheese is addictive, the tortillas are warm and soft, and the extras I serve on the side like pico de gallo, salsa roja, sour cream, and guacamole take the dish to the next level.
These corn tortilla quesadillas are perfect for parties, group gatherings, and easygoing get-togethers. My family enjoys them when we do “Taco Tuesday” and they’re also fun for snacking on while watching TV, a game, or on a lazy weekend afternoon.
As simple as they are, my corn tortilla quesadillas are super tasty. They only take a mere 15 minutes or less to make, so why pick them up to-go from your fave Mexican joint when you can whip them up yourself?
The homemade freshness beats out what you’ll buy any day of the week. Sorry Taco Bell…
What You'll Need
Only three ingredients go into these corn tortilla quesadillas. It is amazing how just three items, when combined together can taste so delicious. It is no wonder that quesadillas are so popular among people of all ages.
- Corn Tortillas (yellow or white) – Corn tortillas have a special taste and texture that flour tortillas can’t match. Not to say they don’t have their place on the menu. Corn is heartier and usually thicker.
- Monterey Jack Cheese – If this type of cheese isn’t your favorite, swap it out for something else. I sometimes use cheddar or a combo of the two. Just be sure to select a cheese that gets nice and melty. Try mozzarella, Swiss, Colby, Colby-Jack, or a Mexican cheese blend for that quesadilla flair you’re familiar with.
- Butter – Fried in butter, these corn tortilla quesadillas are delectable. Butter seems to have that beautiful touch no matter how you use it!
How to Make Corn Tortilla Quesadillas
Making these quesadillas is a cinch, even for those who feel like a beginner in the kitchen. Guests will be impressed that you made these yourself, and you’ll be delighted by the requests for seconds.
While this recipe makes 4 servings, you can easily adjust the quantities to make more. I often make lots more for a hungry bunch. They are too yummy to hold back!
- Heat a medium or a large skillet or non-stick frying pan over medium heat. Melt a cube of butter (¼ tablespoon - ½ tablespoon total for recipe) in the skillet, then place 1 tortilla flat into the skillet. Add ½ cup of shredded Monterey Jack cheese (or the cheese of your choice) and once the tortilla is warmed, fold it in half over the cheese. Repeat with a second tortilla, etc.
- Cook for 1-2 minutes, or until the tortilla is golden brown and the cheese is beginning to melt. Flip it over and cook the reverse side for an additional 1-2 minutes until it is also golden brown, and the cheese is fully melted within.
- The edges of the quesadilla will start to sizzle as the cheese runs out a bit. Note that the tortillas do not get super crispy, so don’t wait too long to remove them. Remove from the skillet and transfer to a plate or serving dish. Repeat with the remaining quesadillas until they’re all done.
- Slice the quesadillas in half and serve immediately. Don’t add anything too moist or else the tortillas will get soggy.
If you have small tortillas (as most corn tortillas are) you may also place one tortilla into your pan, add the cheese or other fillings, then place another corn tortilla on top to seal the quesadilla. These are technically called mulitas, but no matter what you call them, they're delightfully delicious!
Storing Cooked Quesadillas
Storing leftovers can be tricky, but if you wrap them neatly in plastic wrap and put in the fridge for up to 3 days, you can reheat and enjoy.
They are, of course, best when eaten immediately. In the case you can’t finish them all, definitely don’t let ‘em go to waste!
Best Way to Reheat Quesadillas
The best way to reheat quesadillas also happens to be the simplest and quickest method. Bring a skillet or non-stick frying pan to medium heat and return the leftover quesadillas to the pan.
Cook for 1-2 minutes per side, or until heated completely and your cheese is melty, gooey deliciousness again!
Corn Tortilla Quesadillas
- 8 corn tortillas (yellow or white corn tortillas)
- 2 cups Monterey Jack cheese (12 ounces - or use your favorite cheeses)
- ½ Tbsp butter (for frying- cubed into 2 pieces)
- Heat a medium or a large skillet or non-stick frying pan to medium heat. Melt the first cube of butter then place 1 tortilla into the skillet. Add a ½ cup of your shredded Monterey Jack cheese then once the tortilla is warmed, fold it in half over the cheese. Repeat with a second tortilla.
- Cook for 1-2 minutes, or until the tortilla is golden and the cheese is beginning to melt. Flip and cook the reverse side for an additional 1-2 minutes until it is also golden and the cheese is fully melted. *The edges will start to sizzle. Also, note that the tortillas do not get super crispy.Remove from the skillet and transfer to a plate. Repeat with the remaining quesadillas.
- Slice the quesadillas in half and serve with your favorite salsa.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!