Corn and Sun Dried Tomato Quesadilla
Elevate your mealtime with these irresistible Corn and Sun-Dried Tomato Quesadillas, a quick and flavorful recipe perfect for weeknight dinners or casual gatherings. Featuring an irresistible combination of sweet corn kernels, tangy sun-dried tomatoes, and gooey melted cheese, these quesadillas are packed with bold flavor and vibrant texture. Fresh cilantro adds a fragrant herbaceous note, while flour tortillas crisped to golden perfection provide the ideal vessel for the filling. Ready in just 20 minutes, this easy-to-make dish is perfect for busy schedules or when you're craving something indulgent yet simple. Serve these quesadillas warm with salsa, guacamole, or sour cream for a crowd-pleasing appetizer or satisfying main course. Whether you’re hosting friends or enjoying a solo snack, these vegetarian quesadillas are guaranteed to delight every bite!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup Sweet corn kernels (fresh, canned, or frozen)
- 0.5 cup Sun-dried tomatoes (packed in oil, drained, and chopped)
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Olive oil (optional, for brushing the tortillas)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a large skillet or griddle over medium heat.
In a mixing bowl, combine the sweet corn kernels, chopped sun-dried tomatoes, chopped cilantro, salt, and pepper. Stir to mix evenly.
Place a tortilla on a flat surface and sprinkle 1/4 cup of shredded cheese on half of the tortilla.
Spread 1/4 of the corn and sun-dried tomato mixture evenly over the cheese layer.
Sprinkle another 1/4 cup of shredded cheese on top of the filling, then fold the tortilla in half to enclose the filling.
Repeat the same process with the remaining tortillas and filling.
Brush each folded tortilla lightly with olive oil on both sides if desired, to achieve a crispier texture.
Place the prepared quesadilla onto the heated skillet and cook for 2-3 minutes on one side, or until golden brown and the cheese begins to melt.
Flip the quesadilla carefully and cook for another 2-3 minutes on the other side until golden and crispy.
Remove the quesadilla from the skillet and let it rest for 1-2 minutes before slicing it into wedges.
Serve warm with salsa, guacamole, or sour cream on the side, if desired.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 29.6 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1956 mg | 150% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2657 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
