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