Spicy Corn Quesadillas
Bursting with bold flavors and vibrant colors, Spicy Corn Quesadillas are the perfect fusion of crispy tortillas and savory, spiced fillings. Fresh corn kernels, sweet red bell peppers, and zesty jalapeños are sautéed to perfection and seasoned with aromatic cumin and chili powder, creating a smoky, slightly spicy filling that’s balanced by melty Mexican cheese. These golden, pan-fried quesadillas are quick and easy to whip up in just 25 minutes, making them an excellent choice for weeknight dinners or entertaining. Serve them with cooling sour cream and tangy salsa for a flavor-packed meal that will satisfy all your Tex-Mex cravings. These vegetarian quesadillas are customizable, family-friendly, and a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Fresh corn kernels
- 0.5 cup, diced Red bell pepper
- 1 small, finely chopped Jalapeño
- 1.5 cups Shredded Mexican cheese blend
- 4 large Flour tortillas
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 0.25 teaspoons Salt
- 2 tablespoons, chopped Fresh cilantro
- 0.5 cup (optional, for serving) Sour cream
- 0.5 cup (optional, for serving) Salsa
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels, diced red bell pepper, and chopped jalapeño. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly charred and softened.
Sprinkle ground cumin, chili powder, and salt over the vegetable mixture. Stir to coat evenly and cook for an additional minute. Remove from heat and mix in the chopped cilantro.
Heat a nonstick skillet or griddle over medium heat. Lightly brush one side of each tortilla with the remaining olive oil.
Place one tortilla, oiled side down, onto the skillet. Sprinkle 1/4 of the shredded cheese evenly across the tortilla, then add 1/4 of the vegetable mixture on top of the cheese. Sprinkle a little more cheese on top to help the quesadilla stick together.
Top with another tortilla, oiled side up. Cook for 2-3 minutes until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes until the second side is also golden brown and the cheese has fully melted.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes before cutting into wedges. Repeat with the remaining tortillas and filling.
Serve the Spicy Corn Quesadillas with sour cream and salsa on the side, if desired. Enjoy!
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 27.3 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3051 mg | 235% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1318 mg | 28% | |
*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.
