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.
2teaspoonsneutral oilsuch as canola or vegetable, divided, plus more for the griddle
6mini sweet bell peppersplus more for garnishing if desired
½medium yellow onionchopped
1clovegarlicminced
2ears sweet corncut off the cob (or frozen thawed, about 1 ½ cups)
½Limejuiced
Coarse kosher salt and freshly ground black pepper
8corn tortillas
1 ½cupsshredded cheddar jack cheese
Chopped cilantrooptional
Thinly sliced green onionwhite and light green parts only, optional
Plain 0% Greek yogurt or sour creamoptional
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.