Corn Quesadillas with Sweet Bell Peppers

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.

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Corn tortilla quesadillas
Ingredients
How to make
Top tips
FAQ
What to serve with corn quesadillas
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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

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 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.

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.