Corn Quesadillas
Ready to elevate your weeknight dinner game? These cheesy, golden-brown Corn Quesadillas are a quick and flavorful meal that’s bursting with fresh, vibrant ingredients. Packed with sweet corn kernels, zesty green onions, a hint of smoky spices like cumin and chili powder, and plenty of gooey cheddar cheese, this recipe delivers a satisfying combination of crunch, creaminess, and warmth in every bite. Perfectly toasted on a skillet with butter or olive oil, these quesadillas are crispy on the outside and melty on the inside. Serve them with sour cream, salsa, or your favorite toppings for a customizable Tex-Mex experience. With just 20 minutes from prep to plate, this easy dish is perfect for busy nights or a fun snack for sharing. Keywords: Corn Quesadillas, easy Tex-Mex recipes, cheesy skillet meals, quick vegetarian dinner ideas.
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Recipe Information
Ingredients
- 1 cup Corn kernels (fresh, frozen, or canned)
- 4 Flour tortillas
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter or olive oil
- 2 Green onions (chopped)
- 2 tablespoons Cilantro (chopped, optional)
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- optional Sour cream or salsa (for serving, optional)
Instructions
If using frozen corn, thaw it, and if using canned corn, drain it well. Set aside.
Heat a skillet over medium heat and add 1 tablespoon of butter or olive oil.
Add the corn, green onions, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for 2–3 minutes, stirring occasionally, until the corn is heated and slightly golden. Remove from heat and stir in the chopped cilantro, if using.
Lay out the tortillas on a clean surface. Sprinkle half of the shredded cheddar cheese evenly over two of the tortillas.
Spread the cooked corn mixture evenly over the cheese layer. Top with the remaining cheddar cheese and cover with the other two tortillas.
Heat a clean skillet or griddle over medium heat and add the remaining 1 tablespoon of butter or olive oil.
Place one quesadilla in the skillet and cook for 2–3 minutes, or until the bottom is golden brown and crispy. Flip carefully with a spatula and cook for another 2–3 minutes, until the second side is golden brown and the cheese is melted. Repeat with the second quesadilla.
Remove the quesadillas from the skillet and let them cool for 1–2 minutes before slicing into wedges.
Serve warm with sour cream, salsa, or your favorite toppings, if desired.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 18.2 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1245 mg | 96% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1172 mg | 25% | |
*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.
