Ready in 15 minutes or less, this Easy Corn Tortilla Quesadilla (Taco Quesadilla) is a crispy tortilla loaded with a gooey melting cheese and flavorful filling - a perfect recipe for leftover taco meat or shredded chicken! It’s a quick and easy weeknight dinner, delicious appetizer, or snack.
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What’s not to love about these crispy, cheesy corn tortilla quesadillas? I like to think of them as taco quesadillas, although they can also be called mulitas. Basically, two corn tortillas filled with meat and cheese and crisped up in a skillet or on a griddle.
They are kind of a cousin to birra tacos. My favorite restaurant also has a version of these called queso tacos. Call them whatever you like, as long as you call me for dinner! 😋
They are the perfect way to use up leftover taco meat and corn tortillas. I highly recommend any of these leftover taco meat recipes, but ground beef taco meat or leftover roasted or rotisserie chicken can also be used.
- Tinga Tacos
- Honey Lime Shredded Chicken
- Carnitas (Mexican Pulled Pork)
- Cast Iron Fajitas
- Grilled Taco Meat
Keep it simple by using store-bought salsa or try this pineapple habanero salsa (extra delicious with tinga or carnitas) or this taco salsa for something extra special. And this is the perfect excuse to whip up some guacamole! Not required, but so very delicious!
🥇 Why it’s great!
- From start to finish they can be ready in 15 minutes or less!
- The real secret to a crispy corn tortilla quesadilla is using just enough oil, starting with brushing the griddle well. I prefer to use this griddle (affiliate), but a regular skillet on the stove can be used as well.
- They are an amazing way to use up leftover taco meat or corn tortillas.
- They can be customized based on personal preference.
🌮 Ingredients
Corn tortillas: White or yellow corn tortillas are essential for this kind of taco quesadilla. The deep flavor of corn complements the taco meat perfectly.
Cheese: The best cheese for quesadillas is a melty cheese. Oaxaca cheese is traditional, but any good melting cheese will work. I prefer Monterey Jack, Colby Jack, or even cheddar.
Meat: Any taco meat or shredded chicken will work perfectly.
Oil: Any neutral flavored oil will work.
Optional toppings: Salsa, sour cream, or guacamole.
🔪 How to make quesadillas with corn tortillas
- Heat griddle or skillet to a medium-high heat. Generously brush the surface with oil. Lay down the bottom tortilla and add cheese.
- Next add the taco meat, then a second layer of cheese before placing the second tortilla on the top.
- Brush the top of each corn tortilla with oil before flipping. Note that the tortillas shrink just a bit while cooking but they will be uniform once both sides have completed cooking.
- Cook until each side is golden brown and crispy.
👨👩👧👦 For a crowd
These would make a great appetizer for a small crowd. The easiest way to do that is to use an electric pancake griddle. Once cooked, cut the taco quesadillas (mulitas) into 4-6 equal pieces before serving.
🙋 Questions and Answers
These can be reheated in an airfryer or toaster oven. Bake at 450º for 10 minutes. They won’t be quite as crispy, but they will still be quite delicious.
Flour tortillas can definitely be used, but they won’t have the same corn flavor that is associated with taco quesadillas (mulitas).
👨🏼🍳 Tips & Tricks
- Use just enough oil. Too much will make them soggy and too little won’t allow them to get crispy and they will be dry.
- Cook over medium-high heat. Low heat will keep the tortillas soft.
- Use your imagination to fill these. Just be sure to sandwich the filling in between the cheese. Otherwise, the filling ingredients will fall out.
📖 Other great recipes
- Make a bowl of chicken tortilla soup or white chicken chili a little more substantial by serving these together.
- This Cheesy Refried Bean Bake would make a great side to serve with corn tortilla quesadillas.
- For a different cuisine, try this amazing Red Robin Campfire Sauce recipe. Easy dipping sauce for burgers, fries, and more!
👋🏻 Connect with us!
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📋 Recipe
Easy Corn Tortilla Quesadilla (Taco Quesadilla)
Ingredients
- 12 corn tortillas, yellow or white
- 6 oz shredded cheese oaxaca, colby, jack, mozzarella, or cheddar
- 1.5 cups leftover taco meat or shredded chicken
- oil any neutral flavored
- optional toppings salsa, pico de gallo, sour cream, guacamole
Instructions
- Heat the skillet over medium-high heat or the griddle to 350°.
- Brush oil onto griddle or pan surface. Lay down bottom corn tortillas. Top each one with ½ an ounce of cheese (approximately 2 tablespoons), ¼ cup of taco meat or shredded chicken, then another ½ ounce of cheese.
- Place a corn tortilla on top of each quesadilla and brush the top with oil. Cook on the first side until golden brown, then flip and continue to cook until golden and crispy.
- Remove from griddle and cut in half. Serve with toppings of your choice.
Notes
- Use just enough oil. Too much will make them soggy and too little won’t allow them to get crispy and they will be dry
- Cook over medium-high heat. Low heat will keep the tortillas soft.
- Use your imagination to fill these. Just be sure to sandwich the filling in between the cheese. Otherwise, the filling ingredients will fall out.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rachel says
My husband gave two thumbs up when I made this. We used left over tinga taco chicken with white flour tortillas and homemade guacamole on top. Completely filling with no side dishes needed (my husband puts down A LOT of food so for him to be full with just the quesadillas is testimony to its hardiness). Note, let quesadillas cool quite a bit because they retain heat so well that we were burning our tongues on the melted cheese. Also, we had to eat them whole because I had a hard time cutting them in half without burning my hands while holding them down. But that didn't stop us from enjoying them. Will make again!
Misty says
Glad you liked them!