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Overhead closeup view of a corn tortilla quesadilla cut into four wedges with peppers all around.

Corn Tortilla Quesadilla

If you usually make your quesadillas with flour tortillas, you should give these Corn Tortilla Quesadillas a try! Corn adds delicious flavor to these already tasty chicken, cheese, pepper, black bean, and corn stuffed quesadillas. They make for an easy dinner, lunch, or after school snack!
5 from 1 vote
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Course: Entree, lunch
Cuisine: American, Eclectic, Mexican
Keyword: Chicken Recipes, Easy Dinners, Quesadilla Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 8 quesadillas
Calories: 317kcal
Author: Sues


  • 1 ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp paprika
  • ¼ tsp salt
  • tsp cayenne
  • tsp pepper
  • 1 lb boneless, skinless chicken breasts
  • 1 Tbsp olive oil, plus more for brushing tortillas
  • ½ cup diced onion
  • 1 cup diced bell pepper (color of your choice)
  • ½ cup corn
  • ½ cup black beans, drained and rinsed
  • 16 corn tortillas
  • 2 cups shredded cheese (I like sharp cheddar or Monterey Jack)
  • Salsa, sour cream, avocado, cilantro, etc., for topping if desired


  • In a small bowl, whisk together chili powder, cumin, garlic powder, oregano, paprika, salt, cayenne, and pepper.
  • Rub chicken breasts all over with the spice mixture.
  • Add 1 Tbsp olive oil to a large skillet over medium heat. Place chicken in skillet and cook for 5-7 minutes on each side until golden and cooked through. Remove to cutting board and once cool enough to touch, dice and put in a medium bowl.
  • In the same pan you cooked the chicken in (add more olive oil if needed), add onions and bell peppers. Cook for 3 minutes to soften a bit. Add corn and black beans and cook for another minute to heat through. Add mixture to chicken in bowl and toss to combine.
  • Either clean out the skillet you've been using or heat a griddle to medium heat (I like to use a griddle because I can cook a few quesadillas at a time). Brush one side of each tortilla with olive oil.
  • Place a tortilla oil-side down in the skillet. Top with some shredded cheese and about ½ cup of the chicken mixture. Sprinkle more cheese on top and top with another tortilla oil-side up.
  • Cook for 2-3 minutes, until cheese melts and tortilla gets crispy. Use a spatula to flip the quesadilla over and cook for another minute, or until the second side is also crispy. If the tortilla starts curling up, just use a spatula to press it down. Repeat with remaining tortillas, cheese, and chicken mixture.
  • Place quesadillas on a cutting board and cut each into quarters. Serve with sour cream, salsa, avocado, cilantro, and any other toppings you desire.

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Serving: 1 quesadilla | Calories: 317kcal | Carbohydrates: 30g | Protein: 23g | Fat: 12g | Cholesterol: 58mg | Sodium: 386mg | Fiber: 5g | Sugar: 2g
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