Red Pepper and Corn Vegetarian Quesadilla

A stack of red pepper and corn vegetarian quesadillas.

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.



810 Flour tortillas, taco sized
1 tablespoon extra virgin olive oil (plus a little extra for when you toast the tortillas)
1 15.25oz canĀ  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

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