Pan-Fried Chicken and Corn Quesadillas with Cheddar

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Crispy cheese-filled quesadillas loaded with tender chicken, sweet corn, and melty cheddar for a crowd-pleasing family meal. This American-inspired kid-friendly recipe, ready in about 25 minutes, pairs cooked chicken, corn kernels, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups cooked chicken
• 1/2 cup corn kernels
• 1/4 cup red onion
• 1/2 cup cheddar cheese
• 4 large flour tortillas
• 2 tbsp butter
• 1/2 tsp cumin
• 1/4 tsp chili powder

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1.5 cups shredded chicken, 1/2 cup corn kernels, 1/4 cup diced red onion, 1/2 cup shredded cheddar cheese, 1/2 tsp cumin, and 1/4 tsp chili powder. Mix until evenly distributed.
2. Step 2: Heat 1 tbsp butter in a large skillet over medium heat. Place one flour tortilla in the skillet, spread half the filling (3/4 cup) evenly over half the tortilla, top with 1/4 cup cheese, then fold tortilla over.
3. Step 3: Cook 3-4 minutes per side until golden brown and crispy, pressing gently with a spatula. Repeat with remaining tortillas and filling, adding 1 tbsp butter for each.