Have you ever made quesadillas at home? They are an easy, filling dinner you can make in about 30 minutes. These vegetarian quesadillas are loaded with red peppers, corn, onions and layered with spicy pepper jack cheese.
Once you make these you’ll want to make more versions of quesadillas for dinners during the week! These are kid friendly, and if your kids are old enough they can even help assemble them. Move over make your own pizza night, quesadilla night is the new family favorite!
Recipe at a Glance
Prep time: 10 minutes
Cook time: 25 minutes
Notes: The prep time is for slicing onions, dicing peppers, and grated pepper jack cheese. Make these in your frying pan. You won’t need any fancy kitchen gadgets to make a quesadilla!
What you need to make a quesadilla
Quesadillas are easy to make, and you don’t need any fancy or expensive kitchen gadget to make them! Nope, just your regular old frying pan is all you need.
To make a quesadilla in a pan you just load up one side of the tortilla with your ingredients, fold it closed, then toast it up in the pan, flipping it once so both sides are toasted. I like my tortilla to be crispy, so my recipe will get you a little crunch on the tortilla. If you like a soft quesadilla, lessen the time it cooks in the pan.
What to serve on the side
Need some ideas of what to eat with these vegetarian quesadillas? Here are some suggestions, my go-to is Jasmin rice with a little extra lime juice squeezed over top.
- White, brown, or Jasmine rice
- Black beans
- Guacamole with chips
- Salsa for dipping
Red Pepper and Corn Vegetarian Quesadilla
Vegetarian quesadillas made with red peppers, corn, and onions with pepper jack cheese. An easy dinner perfect for a busy weeknight. Filling and loaded with savory and spicy flavors.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 18–20 triangles 1x
- Category: Vegetarian
- Method: Saute
- Cuisine: Mexican
8–10 Flour tortillas, taco sized
1 tablespoon extra virgin olive oil (plus a little extra for when you toast the tortillas)
1 15.25oz can of corn, drained or 1 10oz bag of frozen corn, cooked
1 red pepper, diced
1/2 of a white onion, sliced thin
1/2 tsp salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 8oz block pepper jack cheese, shredded
1 lime, cut into wedges
1. In a medium pan over medium heat and the tablespoon of extra virgin olive oil. Add the sliced onions, saute 5 minutes. Add the red peppers, corn, salt, garlic powder, and cayenne. Saute 15 minutes, gradually raising until the corn gets a slight browned crisp, don’t stir too often so that the onions, corn, and peppers can brown. If it’s sticking to the bottom of the pan, add water a teaspoon at a time and stir. After the 15 minutes, pour mixture into a bowl and squeeze two lime wedges over top and stir. Wipe the pan clean.
2. In the clean pan, add 1/4 teaspoon of extra virgin olive oil and use a folded paper towel to smooth the oil over the bottom of the pan. Be careful, as the pan will still be hot.
3. Heat the pan over medium heat. 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, don’t be afraid to make these hearty! Fold closed and press firmly, then place onto the heated frying pan. Let the tortilla toast about 3 minutes (give checks underneath to see how brown it’s getting), when it’s nice and browned flip and cook about 90 seconds on the other side until browned, cook longer if you need them more crispy. Repeat until all quesadillas are made. If you have extra of the corn mixture, save it to use on other recipes during the week like tacos, burritos, or eggs.
4. To serve, slice each quesadilla into 2 triangles. Serve with sour cream and more lime wedges.
Keywords: vegetarian quesadilla