Zesty Corn Quesadillas
Add a vibrant burst of flavor to your mealtime with these Zesty Corn Quesadillas—perfect for a quick weeknight dinner or a crowd-pleasing appetizer! Packed with sweet corn, crisp red bell peppers, zesty cilantro, and a kick of jalapeño, these quesadillas are elevated by a blend of melted cheddar and Monterey Jack cheeses for the ultimate gooey, cheesy delight. A hint of lime juice and a dash of chili powder and cumin bring a tangy, smoky depth that will leave your taste buds dancing. These golden, crispy quesadillas come together in just 25 minutes, making them an irresistible option for busy days. Serve them hot with a side of sour cream and salsa for dipping, and watch as everyone reaches for seconds.
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Recipe Information
Ingredients
- 1.5 cups Fresh corn kernels (or canned, drained)
- 0.5 cups Red bell pepper, diced
- 0.25 cups Red onion, finely chopped
- 1 small Jalapeño, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 cups Shredded cheddar cheese
- 0.5 cups Shredded Monterey Jack cheese
- 1 Lime, juiced
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Salt
- 4 Large flour tortillas
- 2 tablespoons Butter
- Sour cream (for serving, optional)
- Salsa (for serving, optional)
Instructions
In a medium mixing bowl, combine the corn kernels, diced red bell pepper, red onion, jalapeño, and cilantro. Mix well.
Add the lime juice, ground cumin, chili powder, and salt to the mixture. Stir until evenly combined. Taste and adjust seasonings if desired.
In another bowl, mix the shredded cheddar cheese and Monterey Jack cheese together. Set aside.
Heat a large skillet over medium heat. Melt about 1/2 tablespoon of butter in the skillet.
Place one tortilla in the skillet and sprinkle 1/4 of the mixed cheeses evenly over half of the tortilla.
Spread 1/4 of the corn mixture over the cheese. Fold the tortilla over to form a half-moon shape and gently press down with a spatula.
Cook for 2-3 minutes, or until the bottom is golden and crispy. Carefully flip the quesadilla and cook the other side for 2-3 minutes until the cheese is melted and the tortilla is crispy.
Remove the quesadilla from the skillet and repeat with the remaining tortillas, cheese, and corn mixture, adding more butter to the skillet as needed.
Slice each quesadilla into wedges and serve with sour cream and salsa on the side if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 419 mg | 9% | |
*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.
