Corn and Pepper Jack Quesadillas Recipe

Name: Corn and Pepper Jack Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ears corn; 4 low-fat burrito-size flour tortillas; 4 oz. reduced-fat Monterey Jack cheese; 1/2 c. mild or medium-hot salsa; 2 green onions; 1 head romaine lettuce; 1 tbsp. olive oil; 1 tbsp. cider vinegar; 1/2 tsp. coarsely ground pepper; 1/4 tsp. salt

Servings: persons

1
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
2
Place corn on hot grill rack.
3
Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently.
4
Transfer corn to plate; cool until easy to handle.
5
When cool, with sharp knife, cut kernels from cobs.
6
Place tortillas on work surface.
7
Evenly divide Monterey Jack, salsa, green onions, and corn on half of each tortilla.
8
Fold tortilla over filling to make 4 quesadillas.
9
Place quesadillas on hot grill rack.
10
Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once.
11
Transfer quesadillas to cutting board; cut each into 3 pieces.
12
In large bowl, toss romaine with oil, vinegar, pepper, and salt.
13
Serve quesadillas with romaine salad.

626

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large ears corn, 4 low-fat burrito-size flour tortillas, 4 oz. reduced-fat Monterey Jack cheese, 1/2 c. mild or medium-hot salsa, and more.

Yes, Corn and Pepper Jack Quesadillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Pepper Jack Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions