These Easy Green Chile Corn Quesadillas take only 12 minutes to make, are an easy and inexpensive lunch or dinner option and are vegetarian friendly!
Hey there, quesadilla lover!
You’re going to absolutely LOVE today’s recipe. It’s easy, cheesy and pretty much the best lunch that you’ll actually look forward to throwing together on a busy (or lazy) afternoon.
Now that’s a big statement, but you’ve got to trust me on this – a busy morning followed by a lazy late afternoon is what inspired this recipe in the first place!
Last week, John and I decided to do a serious deep cleaning of our entire bedroom. We practically moved everything out, cleaned and moved everything back in. We even emptied our dresser drawers and closets, threw everything in the laundry and slowly folded and hung ever article of clothing we still wanted to keep. In the end, we were able to gather about 6 bags full of clothes and shoes to donate!
(Which reminds me, those bags are still in my car. I SERIOUSLY need make a trip to Goodwill soon.)
After finally finishing that cleaning project, we were dead. Absolutely useless to the world. And starving.
Neither of us had any desire to make a meal, there were no leftovers in the fridge and while delivery sounded good at the moment, Eat24 delivery is anything but speedy. And we wanted something right then and there.
Well hello, quesadillas!
Filled with corn, diced green chiles and shredded cheese, these quesadillas take only 12 minutes to make, are great for lunch, dinner or as an appetizer and are vegetarian-friendly.
If you’re a meat-lover and want to add some extra protein to your quesadilla, I recommend adding 1/2 cup of shredded chicken and an additional 2 tbsp of shredded cheese to help everything stick together nicely. You know, for that ooey-gooey factor. Super important 😉
I actually made one with chicken and one without, and let me tell you, they were both amazing!
For these Easy Green Chile Corn Quesadillas, I used extra-large flour tortillas that I bought at my local grocery store. They’re about 9.5 inches in diameter and are sometimes referred to as “burrito size.” But if you want, you can also make the tortillas yourself! It’s super easy to do.
Take a look at my post on how to make Authentic Mexican Flour Tortillas (White & Whole Wheat Versions). You’ll just want to make sure you make them about 9.5 inches in diameter. OR if you’re interested in making corn tortillas, take a look at my post on how to make 3-Ingredient Authentic Mexican Corn Tortillas. Because corn tortillas are usually smaller, the filling in this recipe will make about 2 to 3 quesadillas.
Lots of options here 🙂
Serve ’em up with some sour cream, cilantro and dig in! And be sure to grab a napkin – it can get a little messy.
If you make this recipe, let me know in the comments below or snap a photo and tag me @isabeleats on Instagram.
- 1/2 cup whole corn kernels
- 1/2 cup diced green chiles 4oz can
- 1/4 tsp salt
- 1/8 tsp onion powder
- 1/2 cup shredded Colby and Montery Jack cheese
- 2 extra-large flour tortillas
- Chopped cilantro optional
- Sour cream optional
- In a small bowl, combine corn, diced green chilies, salt and onion powder.
- Preheat large tortilla griddle or skillet over medium heat.
- Place one tortilla on griddle and top with green chile and corn mixture, spreading evenly.
- Sprinkle with shredded cheese (and shredded chicken, if using).
- Top with other tortilla and cook for 3 to 5 minutes, smashing the quesadilla down with a spatula to help the cheese melt. Make sure the tortilla browns but doesn’t burn.
- Quickly flip over quesadilla with spatula and cook for another 3 to 5 minutes.
- Cut into fourths and serve with chopped cilantro and sour cream.