Corn Quesadillas

Corn Quesadillas

Recipe by TammyCourse: DinnerCuisine: VegetarianDifficulty: Easy


Prep time




  • 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


  • Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two 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 two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.