Quesadillas are a quick and easy dinner perfect for a busy weeknight. Make these corn and red pepper quesadillas then drizzle with a bit of sour cream and chopped lettuce for the perfect finishing touch.
INGREDIENTS
Here’s what you’ll need from your fridge and pantry to make these quesadillas this week.
Flour tortillas. If you want to make more quesadillas, grab the taco size flour tortillas. But, if you’d rather just a few large quesadillas then buy the burrito size. The burrito size you’ll be able to make 3 large quesadillas, while the taco sized tortillas will yield about 8 smaller quesadillas. I’ve also always used flour tortillas, not corn. Flour tortillas crisp up better and I prefer their texture.
Corn. Each time I make these I’ve used a 15oz can of corn. You can also use frozen corn if that’s all you have. Just make sure to cook the frozen corn first! And if you’re feeling extra ambitious, you can use fresh corn cut from the cob.
Red peppers. Two large red peppers is all you need!
White onion. You’ll use half of a large white onion. Slice it thin to add some extra texture to the quesadillas.
Pepper Jack cheese. I love using Pepper Jack cheese in my quesadillas. It adds a nice extra hit of spice. You’ll need to buy an 8 oz block of the cheese and grate it yourself. If you don’t already have a box grater, you can buy one like this.
Seasonings: Olive oil, salt, garlic powder, cayenne pepper, black pepper, and a lime.
HOW TO MAKE QUESADILLAS
These corn and red pepper quesadillas are so easy to make. No fancy kitchen gadgets needed! Just your large pan and a spatula.
Step One. Heat your pan over medium heat. Place one of the tortillas on the pan and cook for 2 minutes. If you’re using the smaller taco sized tortillas you probably can make two quesadillas at a time!
Step 2. Once the first tortillas has cooked for 2 minutes, flip it over and cook another 1:30 – 2 minutes. While this side is cooking, top the tortilla with cheese and the corn and red pepper filling.
Step 3. Top the mixture with another tortilla, carefully flip it over using a spatula to cook this side for a final 1:30 – 2 minutes. Keep checking the underside and remove from the pan when it’s the right amount of doneness for you!
You can eat the quesadillas plain, or add some toppings! I love a little sour cream or Mexican crema if you can find it, Cotija cheese, and a little shredded lettuce. If you love having a taco Tuesday in your house, make a night for quesadillas!
Like this recipe? I also have more recipes that are inspired by Mexican flavors that you might love!
Crunchy Taco Meatballs
Creamy Mexican Corn Chowder
Creamy Chicken Tortilla Soup
Enchilada Tacos
Taco Smashed Potatoes
Corn and Red Pepper Quesadilla
An easy quesadilla made with pan roasted corn, red peppers, onions, and lots of Pepper Jack cheese. An easy dinner perfect for a busy weeknight!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 3-8 quesadillas depending on tortilla size used
- Category: Vegetarian
- Method: Saute
- Cuisine: Mexican
Ingredients
Flour tortillas (Burrito size will yield 3 quesadillas, taco sized tortillas will yield about 8 quesadillas)
1 tablespoon extra virgin olive oil
1 15oz can of corn, drained (or you can use cooked frozen corn, or even fresh corn if you have it)
2 red peppers, diced
1/2 of a large white onion, sliced thin
1/2 tsp salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 8oz block pepper jack cheese, grated
1 lime, cut into wedges
Instructions
1. In a medium pan over medium heat add the tablespoon of extra virgin olive oil. Add the sliced onions, sauté 5 minutes. Add the red peppers, corn, salt, garlic powder, cayenne, and black pepper. Sauté 15 minutes, gradually raising the heat until the corn gets a lightly 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 to deglaze the pan and stir.
2. After the 15 minutes, pour mixture into a bowl and squeeze two lime wedges over top and stir. Clean the pan to begin making the quesadillas.
3. Heat the cleaned pan over medium heat. Place a tortilla in the pan and cook for 1:30-2 minutes to brown. If you like a softer quesadilla only cook for about 1-1:30 minutes. Once it’s as browned as you like it, carefully flip the tortilla over and cook that side how you like it (I do 2 minutes because I like mine crispier).
4. While this side is toasting, assemble the quesadilla by layering on the cheese and then the corn and red pepper mixture. Top with another tortilla. Flip to toast this final side, cooking about 1:30 – 2 minutes, checking to see when it’s gotten as browned as you like it.
5. Remove from the pan, slice into triangles and enjoy! Repeat until all the cheese and corn red pepper mixture has been used.
Top with crema or sour cream, Cotija cheese and shredded lettuce if you’d like!