Corn Quesadilla

Name: Corn Quesadilla
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 15 min.

Yield 4 servings

Test Kitchen Approved

Corn quesadillas are a surefire hit on their own, and they pair well with a variety of Mexican-themed dishes. We call that a win!

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 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.
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.

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

Recipe Creator

Community Cook