Corn Quesadillas Recipe
Corn Quesadillas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. —Darlene Brenden, Salem, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 cups shredded Monterey Jack or pepper jack cheese
  • 1 cup fresh or frozen corn
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 4 flour tortillas (8 inches)
  • 1 teaspoon canola oil
  • Guacamole, optional

Directions

Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole. Yield: 4 servings.
Originally published as Corn Quesadillas in Simple & Delicious June/July 2016

Nutritional Facts

3 wedges (calculated without guacamole): 380 calories, 19g fat (10g saturated fat), 43mg cholesterol, 524mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 16g protein.

  • 1-1/2 cups shredded Monterey Jack or pepper jack cheese
  • 1 cup fresh or frozen corn
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 4 flour tortillas (8 inches)
  • 1 teaspoon canola oil
  • Guacamole, optional
  1. Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
  2. Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole. Yield: 4 servings.
Originally published as Corn Quesadillas in Simple & Delicious June/July 2016

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