Corn quesadillas with sweet bell peppers are a healthy vegetarian dinner idea! They’re easy to make and customize with just a few ingredients.
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It doesn’t get much better than a crispy, melty quesadilla, am I right?
How about if we add plump, juicy corn and crisp tender bell peppers? Give me a side of salsa and guacamole and we’re all set.
Corn tortilla quesadillas
This simple vegetarian quesadilla recipe uses corn tortillas, which is traditional, but not where I’m from. For some reason everyone I know makes quesadillas with flour tortillas.
While flour tortillas are good, I’m on team corn tortilla here. They’re lighter, crispier, and are the perfect flavor pair with the corn and bell pepper filling.
Ingredients
- Neutral oil
- Mini sweet bell peppers
- Yellow onion
- Garlic
- Sweet corn
- Lime
- Kosher salt and freshly ground black pepper
- Corn tortillas
- Shredded cheddar jack cheese
- Cilantro, optional
- Green onion, optional
- Greek yogurt or sour cream, optional
How to make
- Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the bell peppers and onion and cook until softened and just beginning to brown.
- Add the garlic and cook until fragrant. Remove from the heat.
- Meanwhile, heat the remaining 1 teaspoon of oil in another medium skillet. Add the corn and cook until hot and just beginning to brown.
- Add the lime juice and salt and pepper to taste. Remove from the heat.
- Spritz a griddle or large skillet with olive oil. Once hot, add 3-4 corn tortillas in a single layer. 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. Carefully flip the quesadillas and allow to cook until crispy and brown on the other side and melty and hot in the middle.
- Transfer the quesadillas to a plate, cut into fourths, and top with additional peppers, cilantro, green onion, and a drizzle of yogurt or sour cream.
Top tips
Shred your own cheese
Pre-shredded cheese is convenient, but doesn’t melt as well as freshly shredded cheese. If you want the meltiest quesadilla possible, take a few minutes to shred a block of cheese yourself.
What kind of cheese to use for corn quesadillas
I like a mix of Monterey jack cheese and cheddar in my quesadillas, but queso quesadilla is an excellent option if you have it available to you.
Baby bell peppers in quesadillas
You can use any size or color of sweet bell peppers in this recipe, but I like using the little baby bell peppers because you can just slice them into rings instead of taking the time to meticulously remove the seeds and veins.
How to store corn quesadillas
Quesadillas are best enjoyed soon after cooking, but can be stored in an airtight container in the refrigerator for up to 3 days. They could also be frozen in a zip top freezer bag for up to 6 months.
To reheat, microwave until warm, or heat over medium low in a skillet until warm and crisp. You could also bake them in the oven until warm and crisp.
Quesadillas for a crowd
With a family of 6, I’m no stranger to making a super sized meal. If you’re making quesadillas for a crowd, consider using an electric pancake griddle (affiliate link) to make 2-4 quesadillas at a time.
This recipe is easy to scale up or down. You can also adjust how many quesadillas this makes by using more or less filling for each.
Tips for customizing
- Swap the corn tortillas for flour tortillas
- Add a can of rinsed and drained black or pinto beans to the filling
- Mix 2 tablespoons of your favorite salsa into the filling before adding to the tortillas
- Add 1-2 teaspoons chili powder to the filling
- Use fire roasted frozen or canned corn
FAQ
I recommend a neutral tasting oil for cooking your quesadillas, such as canola or vegetable oil. If you only have olive oil it’s ok to use that, you may just get some of the olive oil flavor interfering with the flavor of the quesadilla.
A good quesadilla will be slightly crunchy and crisp on the outside, and soft and melty on the inside. You want your tortilla to get a little brown without turning too dark.
What to serve with corn quesadillas
- Green Avocado Sauce
- Healthy Guacamole
- Mango Avocado Salsa
- Pico de Gallo with Avocado
- Roasted Corn and Black Bean Salsa
- Poblano Cream Sauce
More vegetarian Mexican recipes
- Black Bean and Butternut Squash Quesadillas
- Chipotle Veggie Quesadillas
- Sheet Pan Vegan Tacos
- Grilled Bean and Cheese Burrito
- Roasted Veggie Tostadas
- Fajita Veggies
- Easy Cheese Enchiladas
- Crispy Baked Black Bean Tacos
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Corn Quesadillas with Sweet Bell Peppers
Ingredients
- 2 teaspoons neutral oil, such as canola or vegetable, divided, plus more for the griddle
- 6 mini sweet bell peppers, plus more for garnishing if desired
- ½ medium yellow onion, chopped
- 1 clove garlic, minced
- 2 ears sweet corn, cut off the cob (or frozen thawed, about 1 ½ cups)
- ½ Lime, juiced
- Coarse kosher salt and freshly ground black pepper
- 8 corn tortillas
- 1 ½ cups shredded cheddar jack cheese
- Chopped cilantro, optional
- Thinly sliced green onion, white and light green parts only, optional
- Plain 0% Greek yogurt or sour cream, 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 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 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 or sour cream.
Mary @ The Kitchen Paper says
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?
Annie says
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.
Lindsay Moe says
Thanks Annie!
Baby June says
Ah man those quesadillas are making me drool! Where is a tortilla when you need one?! Love your photos, very colorful 🙂
taylor @ greens & chocolate says
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!
Lindsay Moe says
Awesome, thanks Taylor!
Lee says
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!
Lindsay Moe says
Thank you Lee! What is wrong with these guys?! I’ve tried hiding it and not telling him, but he can still tell!
Becca @ Crumbs and Chaos says
I love the idea of using corn tortillas!! Love this combo – YUM!!
Lindsay Moe says
Thanks Becca! It’s definitely a game changer!
Marly says
This looks like such an incredible (and spicy) weekend recipe. Can’t wait to try it!
Lindsay Moe says
Thanks Marly!
ATasteOfMadness says
I love quesadillas! These look perfect!
Lindsay Moe says
Thank you!
Katie (The Muffin Myth) says
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!
Bec says
How delicious! I love mexican food and anything with sour cream! Looks delicious. Bec x
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