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    Bites with Bri » Main » Corn Tortilla Quesadilla

    Corn Tortilla Quesadilla

    Published: May 12, 2022 by Brianna May · This post may contain affiliate links.

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    This crispy Corn Tortilla Quesadilla (or taco quesadilla) is a great way to use up leftover taco meat. It only takes about 15 minutes to make and is super versatile. Serve quesadillas as an easy appetizer, weeknight dinner, or snack. 

    Shows finished corn tortilla quesadilla garnished with pico de gallo, cilantro, and sour crem

    I always have cheese, tortillas, and some sort of filling in my fridge so a corn tortilla quesadilla is my go to easy dinner. I also love to make Air Fryer Frozen Burgers and Pepperoni Naan Flatbreads when I am short on time. 

    These corn tortilla quesadillas would not be complete without a side of salsa, like my Mango Pico de Gallo or Easy Chipotle Crema Sauce for dipping. 

    If you prefer flour tortillas, try my Carne Asada Quesadillas!

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • Helpful Equipment & Tools
    • How to Make a Crispy Corn Tortilla Quesadilla
    • Variations
    • Make Ahead & Storage
    • Expert Tips
    • FAQs
    • Related Recipes
    • Crispy Corn Tortilla Quesadilla
    • Food Safety

    Why You’ll Love This Recipe

    • Fried corn tortilla quesadillas are crispy, cheesy, and super easy to make (less than 15 minutes). They come out way crispier than microwaved or baked quesadillas. 
    • Quesadillas are a great way to use up leftovers. They are super versatile and can be customized with whatever fillings you like. 
    • You can make these quesadillas with or without a griddle. A large skillet works great!
    • This corn tortilla quesadilla recipe can be made vegetarian or vegan. Corn tortillas are naturally gluten free (always check the package).
    • Serve these for lunch, dinner, a snack, or appetizer. The recipe is easily scalable for a crowd.
    • Fried corn tortilla quesadillas are kid friendly.

    Ingredients & Substitutions

    Shows all of the ingredients needed to make corn tortilla quesadillas in glass bowls.
    • Butter: You can use unsalted or salted butter.
    • Cheese: Be sure to shred your own cheese. It melts better. I used about 4 ounces of pepper jack and 4 ounces of colby jack. Cheddar, oaxaca, monterey jack cheese, or mozzarella are all great options as well. 
    • Taco Meat: Use any leftover protein that you have on hand, like shredded, grilled, or sautéed ground beef, turkey, chicken, or pork. Rotisserie chicken will also work. Heat it up in the microwave or on the stovetop before assembling the quesadillas because it will not heat up enough in the quesadilla. I used my Instant Pot Shredded Beef. You can also leave the meat out all together to make a corn tortilla cheese quesadilla.

    Complete list of ingredients and amounts is located on the recipe card below.

    Helpful Equipment & Tools

    • OXO Good Grips Nylon Flexible Turner
    • Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle
    • OXO Good Grips Box Grater

    How to Make a Crispy Corn Tortilla Quesadilla

    Quick Overview

    • Melt butter in a large skillet over medium heat or on a griddle.
    • Assemble quesadillas.
    • Fry until golden.
    • Flip and fry again.
    • Serve with pico de gallo, sour cream, and chopped cilantro.

    Step by Step Instructions

    Step 1: Heat a griddle or large pan over medium heat. Use tongs to melt some of the butter all over the surface. Set the remaining butter aside.

    Step 2: Place the meat on one side of the griddle if there is room. You can also keep it warm in a separate pan.

    Step 3: Place 2 tortillas (or all 4 if they can fit) in the melted butter. Use tongs to press and move each tortilla around so they are coated in the melted butter.

    Step 4: Add about 1 ounce (or ⅛) of the shredded cheese on top of each tortilla.

    Shows steps 1-4. Butter melted. Meat on griddle. Tortillas and cheese on griddle.

    Be generous with the butter.

    Step 5: Add about ¼ of the meat to each tortilla.

    Step 6: Add another ounce of cheese on top of the cheese.

    Step 7: Top each with a tortilla.

    Step 8: Fry for about 3-4 minutes or until the tortilla is golden brown and crispy.

    Shows steps 5-8. Quesadilla being assembled on griddled. Quesadilla frying.

    Step 9: Flip the quesadillas and add more butter if needed.

    Step 10: Fry for another 3-4 minutes or until the other side is golden.

    Step 11: Remove the quesadillas and repeat with the remaining tortillas.

    Shows steps 9-11. Quesadilla being flipped. Quesadilla on a cutting board.

    The cheese and tortilla should be golden brown.

    Variations

    • Vegetarian: Swap the meat for sautéed or grilled vegetables, corn, black beans, or rice. You can also just omit the filling all together and stick with lots of cheese.
    • Vegan: Swap the butter for olive oil or vegan butter. Use dairy free cheese and a vegetarian filling.

    Make Ahead & Storage

    • It is best to only make as many quesadillas as you plan to eat/serve in one sitting. They are best (and crispiest) fresh off the griddle. 
    • Refrigerator: Store leftover quesadillas in an airtight container in the fridge for 1-2 days. Since these quesadillas use leftover meat, they do not stay fresh in the fridge as long. Leftover cooked meat is only good for 3-4 days in the fridge total.
      • Reheating: Reheat the quesadilla in a skillet or on a griddle over medium heat until warmed through. 
    • Freezer: These quesadillas do not freeze well.

    Expert Tips

    • Shred your own cheese. I always recommend buying blocks of cheese and shredding them at home. Pre-shredded cheese has a starch coating on it to prevent it from clumping in the bag. This also prevents it from melting as well. 
    • Heat the meat first. The meat will not be able to heat up enough while fried in the quesadilla. Always heat the meat up before assembling the quesadilla. 
    • Use butter. The butter has a delicious flavor and enough fat to fry the tortilla. Frying the tortilla makes it crispy and golden brown.
    Shows an up close shot of a piece of the finished corn tortilla quesadilla.

    FAQs

    What's the difference between a quesadilla and a mulita?

    A mulita is kind of a loaded quesadilla. They are typically made with more meat, veggies, and cheese.

    Are corn tortillas good for quesadillas?

    Yes. Corn tortillas are great for quesadillas, tacos, enchiladas, and so much more. They are traditionally used in most Mexican cooking. 

    What tortilla is best for quesadilla?

    This is personal preference. I prefer corn because it fries up nicely and gets crispy. Flour tortillas are softer and fluffier. Most Tex Mex restaurants use flour tortillas for quesadillas. 

    What is a quesadilla tortilla made of?

    A quesadilla tortilla is the same as a taco tortilla. Quesadilla tortillas are sometimes larger and are typically made from flour in the US. Any tortilla can be used to make a quesadilla. In Mexico, corn tortillas are used for most dishes. 

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    • Cheesy Chicken Stuffed Peppers
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    • Mexican Pickled Onions
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    5 from 2 votes

    Crispy Corn Tortilla Quesadilla

    This crispy Corn Tortilla Quesadilla (or taco quesadilla) is a great way to use up leftover taco meat. It only takes about 15 minutes to make and is super versatile. Serve quesadillas as an easy appetizer, weeknight dinner, or snack.
    Servings4 people
    Prep5 minutes
    Cook10 minutes
    Total15 minutes
    Course: Appetizer/Snack, Main
    Cuisine: Mexican
    Author: Brianna May

    Equipment:

    • Silicone Spatula Turner
    • Box Grater

    Ingredients:

    • 1-2 Tablespoons butter*
    • 8 corn tortillas
    • 8 ounces cheese, shredded*
    • 1 -1 ½ cups leftover taco meat, heated up*
    • pico de gallo, sour cream, chopped cilantro, for serving

    Instructions:

    • Heat a griddle or large pan over medium heat. Use tongs to melt some of the butter all over the surface. Set the remaining butter aside.
    • Place the meat on one side of the griddle if there is room. You can also keep it warm in a separate pan.
    • Place 2 tortillas (or all 4 if they can fit) in the melted butter. Use tongs to press and move each tortilla around so they are coated in the melted butter.
    • Add about 1 ounce (or ⅛) of the shredded cheese on top of each tortilla.
    • Add about ¼ of the meat to each tortilla.
    • Add another ounce of cheese on top of the cheese.
    • Top each with a tortilla.
    • Fry for about 3-4 minutes or until the tortilla is golden brown and crispy.
    • Flip the quesadillas and add more butter if needed.
    • Fry for another 3-4 minutes or until the other side is golden.
    • Remove the quesadillas and repeat with the remaining tortillas.

    Notes:

    Butter: You can use unsalted or salted butter.
    Cheese: Be sure to shred your own cheese. It melts better. I used about 4 ounces of pepper jack and 4 ounces of colby jack. Cheddar, oaxaca, monterey jack cheese, or mozzarella are all great options as well. 
    Taco Meat: Use any leftover protein that you have on hand, like shredded, grilled, or sautéed ground beef, turkey, chicken, or pork. Rotisserie chicken will also work. Heat it up in the microwave or on the stovetop before assembling the quesadillas because it will not heat up enough in the quesadilla. I used my Instant Pot Shredded Beef. You can also leave the meat out all together to make a corn tortilla cheese quesadilla.
    Refrigerator: Store leftover quesadillas in an airtight container in the fridge for 1-2 days. Since these quesadillas use leftover meat, they do not stay fresh in the fridge as long. Leftover cooked meat is only good for 3-4 days in the fridge total.
    Shred your own cheese. I always recommend buying blocks of cheese and shredding them at home. Pre-shredded cheese has a starch coating on it to prevent it from clumping in the bag. This also prevents it from melting as well. 
    Heat the meat first. The meat will not be able to heat up enough while fried in the quesadilla. Always heat the meat up before assembling the quesadilla. 
    Use butter. The butter has a delicious flavor and enough fat to fry the tortilla. Frying the tortilla makes it crispy and golden brown.

    NUTRITION:

    Calories: 556kcal | Carbohydrates: 24g | Protein: 39g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 456mg | Fiber: 3g | Sugar: 1g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri

    Food Safety

    • Cook chicken to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for more than 2 hours
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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