Chicken Quesadilla with Goat Cheese & Corn Salsa is one of our family’s favorite quick dinners and also makes a fantastic appetizer. These quesadillas are requested often, disappear fast, and are simple to prepare — perfect for busy weeknights or casual entertaining.
I adapted this recipe to be quick and forgiving. I usually estimate ingredient amounts based on how many quesadillas I want to make. Below are the basic components and a clear method to assemble and cook them. The combination of tangy goat cheese, melty shredded cheese, tender chicken, and bright corn salsa gives each bite great texture and flavor.
Ingredients at a glance:
- Cooked, chopped or shredded chicken breast
- Goat cheese, about 6–8 oz (keep it cold while assembling so it crumbles easily)
- One package shredded Mexican blend or Colby Jack cheese
- One jar of corn salsa or spicy corn relish (or make your own—recipe below)
- Flour tortillas (your preferred size)
Instructions
- Tip: Keep goat cheese chilled until you are ready to crumble it. Cold goat cheese breaks into small pieces more easily and gives better texture inside the quesadilla.
- Prepare the chicken: cook and shred or chop cooked chicken breast. Season the chicken lightly if desired (salt, pepper, a pinch of cumin or chili powder work well).
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a small amount of oil. Place one tortilla in the pan.
- Layer the fillings on the tortilla: start with a small handful of shredded cheese on the bottom (this helps the quesadilla stick together), then add a portion of shredded chicken, a spoonful of corn salsa or relish, and crumble some goat cheese over the top. Finish with another small sprinkle of shredded cheese, then place a second tortilla on top.
- Cook until the bottom tortilla is browned and the shredded cheese has started to melt, about 2–4 minutes. Carefully flip the quesadilla and cook the other side until golden and the cheeses are fully melted.
- Remove from the pan, let rest a minute, then slice into wedges and serve warm.
These quesadillas are very flexible. Use leftover rotisserie chicken or quickly cook chicken breasts, then shred. The shredded cheese acts as the glue to hold everything together; goat cheese adds tang and creaminess but does not bind the tortilla. For a crispier outside, brush the tortillas with a touch of oil or melted butter before cooking.
Homemade Corn Salsa / Spicy Corn Relish
If you can’t find a jarred corn salsa or spicy corn relish, you can make a simple version at home:
- Chop one medium onion and sauté in a non-stick skillet over medium heat until softened and translucent.
- Add about half a bag of frozen corn (thawed if possible) and cook until the kernels are warmed through and slightly browned in spots.
- Drain a small can of diced green chiles and add roughly half of the chiles to the skillet, stirring to combine. Reserve the remaining chiles for another use or freeze them for later.
- Season with a pinch of salt, a squeeze of lime if you like, and a bit of chopped cilantro or a dash of chili powder for extra heat. Warm through, then use the mixture as your corn salsa inside the quesadillas.
Serving and Storage Tips
Serve quesadillas immediately with salsa, sour cream, or guacamole on the side. Leftovers can be refrigerated for 2–3 days and reheated in a skillet or oven to restore crispness. Goat cheese can be frozen if you buy in bulk—thaw in the fridge and use as needed.
Hope your day is creative!