Corn Tortilla Quesadilla: Step-By-Step Recipe
Our Corn Tortilla Quesadilla recipe adds extra flavour to your already tasty quesadillas. Loaded with vegetables and chicken, it makes for an easy snack, lunch or dinner option!
Ingredients
- 1½ tsp Chili Powder
- ½ tsp Cumin
- ½ tsp Garlic Powder
- ¼ tsp Dried Oregano
- ¼ tsp Paprika
- ¼ tsp Salt and Pepper
- ⅛ tsp Cayenne
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Olive Oil
- ½ cup Onion
- 1 cup Bell Pepper (colour of your choice)
- ½ cup Corn
- ½ cup Black Beans
- 16 Corn Tortillas
- 2 cups Shredded Cheese (Sharp or Monterey Jack)
For topping:
- Sour Cream, Salsa, Avocado, etc., if desired
Instructions
- Whisk together cumin, paprika, oregano, garlic powder, salt, cayenne, and chilli powder in a small bowl.
- After that, rub this spice mixture all over the chicken breasts.
- Over medium heat, add 1 tablespoon of olive oil to a big skillet. Cook chicken in a skillet for 5–7 minutes on each side, or until golden and well done. When it is safe to handle, transfer to a cutting board, then dice and place in a medium bowl.
- Add bell peppers and onions to the same pan that you used to cook the chicken (and extra olive oil, if necessary). To slightly soften, cook for 3 minutes. For the last minute of cooking, add the corn and black beans.
- After that, clean out the skillet you've been using, or if you prefer, heat a griddle to medium heat. Each tortilla should have olive oil applied to one side.
- In addition, put a tortilla on the skillet with the oil side up. Add some mozzarella shavings and about a half cup of the chicken mixture to the top. Add extra cheese and another tortilla, oil-side up, on top.
- Cook for a further 2 to 3 minutes, or until the cheese is melted and the tortilla is crisp. The quesadilla can be turned over with a spatula and cooked for an additional minute, or until the second side is equally crispy. The tortilla can be pressed down with a spatula if it begins to curl up. Repeat with the rest of the cheese, chicken mixture, and tortillas.
- On a cutting board, arrange the quesadillas and cut each one into quarters. Serve with salsa, avocado, cilantro, sour cream, and any additional toppings you like.
Notes
- Use a Non-Stick Skillet: Using this will help prevent the tortillas from sticking.
- Heat the Skillet Before Adding the Tortillas: Make sure the skillet is hot. Before adding the tortillas. This will help them cook and prevent them from becoming soggy.
- Cook the Chicken Separate: Cook the chicken separately. Before adding it to the quesadillas. This will ensure that it is fully cooked and adds flavour to the dish.
- Add the Cheese to the Tortilla: Add the cheese to the tortilla first. Before adding any other ingredients. This will help the cheese melt evenly and prevent it from spilling out of the quesadilla.
- Use High-Quality Cheese: Use high-quality cheese for the best flavour and melting properties. Sharp cheddar or Monterey Jack are good choices.
- Use Fresh Corn Tortillas: Use fresh corn tortillas for the best flavour and texture. If you can't find fresh tortillas, look for ones that are still pliable and not too dry.
- Don't Overfill the Quesadillas: Don't overfill the quesadillas with too many ingredients. As this can make them difficult to flip and cause them to fall apart.
- Cook on Medium Heat: After that, Cook the quesadillas on medium heat. It is to prevent the tortillas from burning. It ensures that the cheese melts evenly.
- Cut the Quesadillas into Wedges: Cut the quesadillas into wedges. Before serving to make them easier to eat and serve.
- Serve with Toppings: In addition, Serve the quesadillas with toppings. For instance, salsa, sour cream, avocado, and cilantro. It helps to add flavour and texture.