Tamale Quesadilla

Updated 1.2.21.

When you make a bunch of tamales for Thanksgiving (or anytime) and get sick of eating them the same old way, you tend to get creative in your options for using up the leftovers. 

I almost made a quesadilla last night for dinner but instead opted for a burrito filled with a tamale. My quesadilla version for using Thanksgiving leftovers was much easier and tastier than the burrito version (which I think could use a bit more work). Any flavor tamale would work here but I used leftover homemade chicken and green chile. 

Because we are in the middle of moving and have very limited cooking supplies, I had to bake the quesadilla in the oven first in order to melt the cheese. I then folded the tortilla in half and finished cooking the quesadilla in a medium-sized pan. Tres delicieux!



  • extra-large flour tortilla or two 10-inch flour tortillas
  • Mexican cheese such as Oaxaca, if you have it (can sub cheddar, Monterrey jack, etc.)
  • leftover tamale
  • hot sauce


  1. Place tortilla in a large skillet. Cover with cheese. Chop the leftover tamale and place on top of cheese. Sprinkle with hot sauce (if desired).
  2. Cook covered over medium heat until cheese melts. Fold in half. (If using two tortillas top with additional cheese and additional tortilla and flip.) Serve with sour cream, salsa, diced avocado or guacamole.

Recipe Rating: 

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