Close up shot of quartered tortillas filled with tomatoes, corn, and cheese. Garnished with green onion and cilantro.

Vegetable Quesadillas

Close up shot of quartered tortillas filled with tomatoes, corn, and cheese. Garnished with green onion and cilantro.

Vegetable Quesadillas

A crispy grilled tortilla filled with veggies and cheese.
Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dishes, Snacks
Cuisine Mexican
Servings 4 Servings

Ingredients
  

  • Cooking spray
  • ½ cup corn, fresh, frozen or canned, drained
  • ½ cup green bell pepper, chopped
  • ½ cup tomato, chopped
  • ½ cup green onion, sliced
  • 2 tablespoons cilantro, chopped
  • Four 6-inch tortilla shells
  • ½ cup low-fat cheese, shredded

Instructions
 

  • Coat frying pan with cooking spray. Sauté corn and bell pepper over medium heat until softened, about 5 minutes.
  • Add tomato and green onion. Cook until heated, then stir in cilantro.
  • Heat tortilla shells in a separate pan over high heat. Place equal amounts of cheese and sautéed vegetables on each tortilla. Fold each in half and continue to cook until cheese is melted. Serve hot.

Notes

Change it Up
  • Add grilled chicken, pork, beef, or fish, black beans, or scrambled eggs for added protein.
  • Top each quesadilla with 1 tablespoon of salsa and 1 tablespoon Greek yogurt.
  • Make crispy quesadillas. Spray a baking sheet three times with cooking spray, lay folded quesadillas on baking sheet, bake for 8 minutes in a 425 F oven, flip gently and cook for 8 more minutes, and serve.

Nutrition

Serving: 1 quesadillaCalories: 147calCarbohydrates: 23gProtein: 8gFat: 3gSaturated Fat: 2gCholesterol: 1mgSodium: 336mgFiber: 3g
Keyword 15 Minutes or Less, Game Day, Meatless, Vegetarian
Scroll to Top