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Corn Quesadillas with Sweet Bell Peppers Recipe

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4 from 2 reviews

These Corn Quesadillas with Sweet Bell Peppers are a flavorful and colorful Mexican-inspired dish perfect for a satisfying snack or light meal. Tender sautéed mini sweet bell peppers, onions, and corn are combined with a zesty lime juice and melty cheddar jack cheese, all sandwiched between crispy corn tortillas. Garnished with fresh cilantro, green onions, and a creamy topping of Greek yogurt or sour cream, these quesadillas offer a delightful balance of textures and vibrant flavors cooked on the stovetop griddle.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 6 mini sweet bell peppers (plus more for garnishing if desired)
  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 ears sweet corn (cut off the cob or frozen thawed, about 1 1/2 cups)
  • 1/2 lime, juiced

Other Ingredients

  • 2 teaspoons neutral oil (such as canola or vegetable), divided, plus more for the griddle
  • Coarse kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 corn tortillas
  • 1 1/2 cups shredded cheddar jack cheese
  • Chopped cilantro (optional, for garnish)
  • Thinly sliced green onion (white and light green parts only, optional, for garnish)
  • Plain 0% Greek yogurt or sour cream (optional, for topping)

Instructions

  1. Sauté the Peppers and Onion: Heat 1 teaspoon of neutral oil in a medium skillet over medium heat. Add the mini sweet bell peppers and chopped yellow onion. Cook, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant. Then remove the skillet from the heat and set aside the pepper mixture.
  3. Cook the Corn: In another medium skillet, heat the remaining 1 teaspoon of oil over medium-low heat. Add the corn kernels and cook, stirring occasionally, until heated through and just starting to brown — about 8 minutes.
  4. Season the Corn: Remove the skillet from heat, then stir in the fresh lime juice, and season with coarse kosher salt and black pepper to taste.
  5. Assemble and Cook the Quesadillas: Lightly oil a griddle or large skillet and preheat it over medium-high heat. Arrange 3-4 corn tortillas in a single layer (work in batches if necessary). Evenly distribute the pepper mixture, cooked corn, and shredded cheddar jack cheese over the tortillas. Top each with another tortilla. Lightly spritz the top surface with olive oil. Cook approximately 5 minutes until the bottom is crispy and browned. Carefully flip the quesadillas and cook another 5 minutes until the second side is crisp, browned, and the cheese inside is melted and hot.
  6. Serve: Transfer the cooked quesadillas to a plate. Cut each into fourths. Garnish with additional mini sweet peppers, chopped cilantro, thinly sliced green onions, and a drizzle of Greek yogurt or sour cream if desired. Serve warm.

Notes

  • Use neutral oil like canola or vegetable oil for sautéing; olive oil can be used for spritzing the griddle.
  • Adjust the quantity of cheese to your preference for more or less cheesiness.
  • If frozen corn is used, thaw it fully before cooking.
  • For a spicier kick, add finely chopped jalapeño peppers to the pepper mixture.
  • The quesadillas can be kept warm in a low oven while cooking multiple batches.
  • Leftovers can be refrigerated and reheated in a skillet or oven for best texture.

Find it online: https://allcookedup.com/corn-quesadillas-with-sweet-bell-peppers-recipe/