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    Home » Vegetarian Mexican Recipes

    Corn and Sweet Pepper Quesadillas

    Lindsay Moe

    539 shares

    Corn and Sweet Pepper Quesadillas are a healthier way to enjoy your favorite Mexican food!

    corn and sweet pepper quesadillas cut up on a baking sheet with sour cream and veggies
    Jump to Recipe

    Mexican food is kind of the center of my eating life right now.

    As a vegetarian living in a small town there aren’t too many places I can go out to eat and know I’ll have a ton of options. Mexican restaurants usually have at least four straight up vegetarian options, plus you can veg pretty much anything on the menu by just replacing the meat with beans. It’s a dream come true.

    close up of a quesadilla wedges

    Making Mexican food at home has also been making my day. Enchiladas, tacos, nachos, GUACAMOLE. They make me feel like it’s Friday night and I’m alive. (<— Random GIRLS reference. I would also like to mention I taught my two year old to say that whenever he has his shirt off. Aaand that’s the reason I had kids.)

    corn and sweet pepper quesadillas on a baking sheet

    My whole life I was making quesadillas using flour tortillas. And I didn’t care for them. They were heavy and bready. The day I realized I could use corn tortillas instead was a total game changer. Suddenly my quesadillas were crisp, light, and arguably healthier.

    These corn and sweet pepper quesadillas are also healthified by filling them with veggies, going light on the cheese (you could always add more, but why not save your calories for dessert?), and drizzling with plain Greek yogurt. My Husband The Yogurt Hater would prefer sour cream in this situation. If I seriously can’t taste the difference does that make me like the worst food blogger in the world? Don’t answer that.

    a corn and sweet pepper quesadilla cut into four pieces

    Fresh sweet corn is pretty much gone now (yes I am the worst food blogger in the world), so use frozen if you have to. The veggie filling makes enough for 3 or 4 quesadillas depending on how stuffed you prefer them, so adjust the amount of corn tortillas as necessary.

    mini quesadilla wedges with sour cream and sweet pepper rings

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Corn and Sweet Pepper Quesadillas - SO MUCH flavor and texture! Need these now! | theliveinkitchen.com

    Corn and Sweet Pepper Quesadillas

    These Corn and Sweet Pepper Quesadillas are a healthy way to enjoy a Mexican Favorite!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 320kcal
    Author: Lindsay Moe

    Ingredients

    • 2 teaspoons olive oil,, divided, plus more for the griddle
    • 6 mini sweet bell peppers, (plus more for garnishing if desired)
    • ½ medium onion,, chopped
    • 1 clove garlic,, crushed
    • 2 ears sweet corn,, cut off the cob (or frozen thawed, about 1 ½ cups)
    • Juice of ½ a lime
    • Coarse kosher salt and freshly ground black pepper
    • 6-8 corn tortillas
    • 1 cup shredded cheddar jack cheese
    • Chopped cilantro, optional
    • Thinly sliced green onion,, white and light green parts only, optional
    • Plain 0% Greek yogurt, optional

    Instructions

    • Heat 1 teaspoon oil in a medium skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
    • Meanwhile, heat the remaining 1 teaspoon of olive oil in another medium skillet over medium low heat. Add the corn and cook, stirring occasionally, until hot and just beginning to brown, about 8 minutes. Add the lime juice and salt and pepper to taste. Remove from the heat.
    • Spritz a griddle or large skillet with olive oil and preheat on medium high heat. Once hot, add 3-4 corn tortillas in a single layer (or fewer if you need to work in batches to get them to fit). Top the tortillas evenly with the pepper mixture, corn, and cheese. Top each tortilla with another tortilla and spritz the top with olive oil. Allow to cook until crispy and brown on the bottom, about 5 minutes. Carefully flip the quesadillas and allow to cook until crispy and brown on the other side and melty and hot in the middle, another 5 minutes.
    • Transfer the quesadillas to a plate, cut into fourths, and top with additional peppers, cilantro, green onion, and a drizzle of yogurt.

    Nutrition

    Calories: 320kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 231mg | Potassium: 368mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 59.1mg | Calcium: 274mg | Iron: 1.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Mexican Recipes

    • Healthy Baked Nachos
    • Vegetarian Burrito Bowls
    • Baked Taquitos Two Ways
    • Grilled Polenta Cakes with Pico and Grilled Vegetables

    Reader Interactions

    Comments

    1. Mary @ The Kitchen Paper says

      September 25, 2014 at 2:57 pm

      Yum yum yum yum!! I am obsessed with quesadillas, and this one looks like it needs to BE IN MY BELLY!! Can you come make me lunch?

      Reply
    2. Annie says

      September 25, 2014 at 5:56 pm

      I really like how you styled this recipe — they look like nachos! I can’t wait to try it since I have a bag of sweet peppers in my fridge.

      Reply
      • Lindsay Moe says

        September 29, 2014 at 1:26 pm

        Thanks Annie!

        Reply
    3. Baby June says

      September 25, 2014 at 8:29 pm

      Ah man those quesadillas are making me drool! Where is a tortilla when you need one?! Love your photos, very colorful 🙂

      Reply
    4. taylor @ greens & chocolate says

      September 26, 2014 at 7:14 am

      Quesadillas are the perfect weeknight meal! We stuff everything into ours. Love this veggie version…I still have two big bags of frozen sweet corn in my freezer that would be perfect in these!

      Reply
      • Lindsay Moe says

        September 29, 2014 at 1:25 pm

        Awesome, thanks Taylor!

        Reply
    5. Lee says

      September 26, 2014 at 7:20 am

      These photos are beautiful! I live with a yogurt hater too….but he’s totally grown to appreciate Greek yogurt instead of sour cream 😀 AKA I just don’t tell him!

      Reply
      • Lindsay Moe says

        September 29, 2014 at 1:24 pm

        Thank you Lee! What is wrong with these guys?! I’ve tried hiding it and not telling him, but he can still tell!

        Reply
    6. Becca @ Crumbs and Chaos says

      September 26, 2014 at 7:51 am

      I love the idea of using corn tortillas!! Love this combo – YUM!!

      Reply
      • Lindsay Moe says

        September 29, 2014 at 1:23 pm

        Thanks Becca! It’s definitely a game changer!

        Reply
    7. Marly says

      September 26, 2014 at 7:57 am

      This looks like such an incredible (and spicy) weekend recipe. Can’t wait to try it!

      Reply
      • Lindsay Moe says

        September 29, 2014 at 1:23 pm

        Thanks Marly!

        Reply
    8. ATasteOfMadness says

      September 26, 2014 at 10:34 pm

      I love quesadillas! These look perfect!

      Reply
      • Lindsay Moe says

        September 29, 2014 at 1:23 pm

        Thank you!

        Reply
    9. Katie (The Muffin Myth) says

      September 30, 2014 at 10:14 am

      Corn tortillas are basically impossible to find where I live, but they do sometimes have this corn / flour blend that is de-licious and I always scoop them up when I see them. I’ve totally had quesadillas on the brain lately, and now that I’ve seen this recipe I know what’s for dinner tonight! Thanks for the recipe!

      Reply
    10. Bec says

      October 04, 2014 at 11:38 pm

      How delicious! I love mexican food and anything with sour cream! Looks delicious. Bec x
      http://www.dancingthroughsunday.com.au

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    539 shares