Egg and Corn Quesadilla Recipe

4.5 1 3
Egg and Corn Quesadilla Recipe
Egg and Corn Quesadilla Recipe photo by Taste of Home
Publisher Photo

Egg and Corn Quesadilla Recipe

Read Reviews
4.5 1 3
Publisher Photo
For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable oil
  • 3 cups fresh or frozen corn
  • 1 teaspoon minced chives
  • 1/2 teaspoon dried cilantro or parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs, beaten
  • 4 flour tortillas (10 inches)
  • 1/2 cup salsa
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • Additional salsa and sour cream, optional

Directions

In a skillet, saute onion, green pepper and garlic in oil until tender. Add the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. Place one tortilla on a lightly greased baking sheet or pizza pan; top with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 6-8 servings.
Originally published as Egg and Corn Quesadilla in Taste of Home August/September 1999, p27

Nutritional Facts

1 piece: 387 calories, 20g fat (10g saturated fat), 149mg cholesterol, 621mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 16g protein.

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable oil
  • 3 cups fresh or frozen corn
  • 1 teaspoon minced chives
  • 1/2 teaspoon dried cilantro or parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs, beaten
  • 4 flour tortillas (10 inches)
  • 1/2 cup salsa
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • Additional salsa and sour cream, optional
  1. In a skillet, saute onion, green pepper and garlic in oil until tender. Add the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. Place one tortilla on a lightly greased baking sheet or pizza pan; top with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 6-8 servings.
Originally published as Egg and Corn Quesadilla in Taste of Home August/September 1999, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEgg and Corn Quesadilla

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
truejoie User ID: 6609726 55441
Reviewed Dec. 8, 2012

"For some reason the stars are not showing up for me to give a rating, but it definitely deserves 5. This is a great dish, we have made it many times and it has become a favorite among the extended family as well. We have never actually used the salsa in it, but it would be good with or without. The only thing I would add to the recipe is that it does take a bit longer to bake than 10 minutes, but then we like ours a little crispy. Probably more like 25 min."

Loading Image