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    Home » Vegetarian Mexican Recipes

    Corn Quesadillas with Sweet Bell Peppers

    Lindsay Moe

    539 shares

    Corn quesadillas with sweet bell peppers are a healthy vegetarian dinner idea! They’re easy to make and customize with just a few ingredients.

    Top view of two quesadillas topped with slices of mini bell peppers and sour cream on a wooden cutting board.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Corn tortilla quesadillas
    • Ingredients
    • How to make 
    • Top tips
    • FAQ
    • What to serve with corn quesadillas
    • More vegetarian Mexican recipes
    • Recipe

    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
    All of the ingredients used to make Corn and Sweet Pepper Quesadillas.

    How to make 

    1. 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.
    2. Add the garlic and cook until fragrant. Remove from the heat.
    3. Meanwhile, heat the remaining 1 teaspoon of oil in another medium skillet. Add the corn and cook until hot and just beginning to brown.
    4. Add the lime juice and salt and pepper to taste. Remove from the heat.
    5. 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.
    6. 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 view of a Corn and Sweet Pepper Quesadillas topped with slices of mini bell peppers on a wooden cutting board.

    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.

    Corn kernels in a pan.
    Sliced mini bell peppers and onions in a pan.

    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
    A slice of a Corn and Sweet Pepper Quesadilla drizzled with sour cream.

    FAQ

    What oil is best for quesadillas?

    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.

    Should a quesadilla be crunchy?

    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.

    A side view of a quesadilla topped with slices of mini bell peppers.

    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
    Top view of two Corn and Sweet Pepper Quesadillas topped with slices of mini bell peppers on a wooden cutting board.

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

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    Recipe

    Top view of a Corn and Sweet Pepper Quesadillas topped with slices of mini bell peppers and sour cream on a wooden cutting board.

    Corn Quesadillas with Sweet Bell Peppers

    Corn and sweet bell peppers mix with melty cheese inside crisp corn tortillas to make this delicious quesadilla. Serve with salsa, sour cream, and guacamole to make this your new favorite vegetarian quesadilla.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 383kcal
    Author: Lindsay Moe

    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.

    Nutrition

    Calories: 383kcal | Carbohydrates: 45g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 874mg | Potassium: 661mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6004IU | Vitamin C: 235mg | Calcium: 379mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    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