Corn Quesdillas – a delicious recipe with red onion, red bell pepper, corn, olive oil, balsamic vinegar, honey. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Chop red onion and pepper, and drain canned corn.
2
Heat oil in a pan and stir-fry the onion and pepper for approximately 3 minutes.
3
Add corn and cook for about 2 minutes more or until the onion and pepper are soft.
4
Add balsamic vinegar and honey, then remove from heat after about 1 minute.
5
2.
6
Preheat the broiler.
7
Spread half of each tortilla with a heaping tablespoon of salsa or tomato sauce.
8
Divide corn mixture between the tortillas.
9
Scatter about 2⁄3 of the cheese over the salsa and corn mixture on each tortilla, then roll them up and place on a cookie sheet.
10
Scatter remaining cheese on top.
11
Broil quesadillas for 1 to 2 minutes until the filling is hot and the cheese topping is lightly golden.
271
kcal
Calories
13
g
Fat
26
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 small red onion, 12 red bell pepper, 0.5 (7 ounce) can canned corn, 1 tablespoon olive oil, and more.
Yes, Corn Quesdillas 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.
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