Corn Quesadillas

Total Time

Prep/Total Time: 15 min.


4 servings

Updated: Jun. 30, 2023
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


  • 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 6 ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of 2 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 2 batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 6 wedges. If desired, serve with guacamole.

Nutrition 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.