Low Fat Corn Quesadilla
Elevate your snack or mealtime with this vibrant and guilt-free Low Fat Corn Quesadilla recipe, packed with fresh veggies and wholesome flavors! Featuring golden corn tortillas stuffed with reduced-fat shredded cheddar, sweet thawed corn kernels, crisp red bell peppers, and aromatic cilantro, this quick and easy dish is perfect for busy weeknights. Green onions and a dash of salt and pepper add the perfect finishing touch, while the golden, melty filling ensures every bite is irresistible. Prepared in just 20 minutes, these quesadillas are lightly cooked with olive oil spray for a healthier twist. Pair them with a dollop of reduced-fat sour cream for a creamy finish, and you’ve got a crowd-pleasing, low-fat comfort food that's ideal for sharing. Keywords: low-fat quesadilla recipe, healthy Mexican dish, corn quesadilla easy recipe, quick vegetarian quesadilla.
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Recipe Information
Ingredients
- 4 pieces Corn tortillas
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Frozen corn kernels, thawed
- 0.5 piece Red bell pepper, finely chopped
- 2 stalks Green onions, sliced
- 2 tablespoons Cilantro, chopped
- 0.5 cup Reduced-fat sour cream
- 1 as needed Olive oil cooking spray
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Lay out two corn tortillas on a clean, flat surface.
Sprinkle 1/4 cup of reduced-fat shredded cheddar cheese evenly over each tortilla.
Distribute 1/2 cup of thawed corn kernels evenly over the cheese on each tortilla.
Add an even layer of finely chopped red bell pepper on top of the corn.
Top with sliced green onions and chopped cilantro, dividing them evenly between the tortillas.
Sprinkle with salt and black pepper to taste.
Cover each layered tortilla with another corn tortilla to form a sandwich-like structure.
Heat a large skillet over medium heat and lightly coat with olive oil cooking spray.
Place one assembled quesadilla in the skillet. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Flip carefully using a spatula.
Remove the cooked quesadilla from the skillet, and repeat the cooking process with the second quesadilla.
Cut each quesadilla into wedges and serve warm, optionally accompanied by reduced-fat sour cream.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 22.3 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1098 mg | 84% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1381 mg | 29% | |
*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.
