Red Pepper and Corn Quesadilla

If you’re looking for an easy, flavorful, meatless dinner option…well then, look no further.

These guys have it all: zesty pepper jack cheese, a savory corn and pepper mixture, and a perfectly crisped tortilla. Add these to your menu this week and I think you’ll find these will become a family favorite!

-Flour tortillas
-1 15.25oz can  of corn, drained
-1 red pepper, diced
-1/2 of a white onion, diced
-1/2 tsp salt
-1 tablespoon EVOO
-1 block pepper jack cheese, shred the whole thing

1. In a medium pan over medium heat and the tablespoon of EVOO. Add the diced onion, saute 5 minutes. Add the red pepper and the corn. Saute about 10-15 minutes, gradually raising until the corn gets a slight browned crisp. Pour mixture into a bowl, add the salt, stir and set aside. Wipe pan clean.

2. In the pan, add a light drizzle of EVOO over medium heat…just enough for the tortilla to fry in but you don’t want to soak the tortilla! On a plate, start assembling your quesadillas. On one half of the tortilla layer the shredded cheese then a few tablespoons of the corn/pepper mixture. The amount of cheese and corn/pepper you use will depend on how many quesadillas you need to make so there is no “right” amount. Fold closed and press firmly, then place onto the heated frying pan. Let the tortilla fry about 3 minutes (give checks underneath to see how brown it’s getting), when it’s nice and browned flip and cook 3 minutes on the other side until browned. Repeat until all quesadillas are made.

3. To serve, slice into 2 large triangles or 4 smaller ones. I find with these 2 large triangles works best so the corn and peppers don’t flop out. Top with sour cream.

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