Corn, Zucchini and Red Pepper Quesadillas Recipe

Name: Corn, Zucchini and Red Pepper Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1/2 onion, chopped; 1 medium zucchini, sliced; 1/2 red pepper, diced; 2 teaspoon cumin; 1 teaspoon cayenne; Salt; 1 1/2 cup frozen corn, thawed; 1 package flour tortillas; Monterey Jack cheese, grated

Servings: persons

1 tablespoon oil
1/2 onion, chopped
1 medium zucchini, sliced
1/2 red pepper, diced
2 teaspoon cumin
1 teaspoon cayenne
Salt
1 1/2 cup frozen corn, thawed
1 package flour tortillas
Monterey Jack cheese, grated

1
Preheat oven to 400 degrees.
2
Add oil and onion to a hot skillet and stir.
3
Add zucchini and red pepper.
4
Saute until tender.
5
Season with cumin, cayenne and salt.
6
Add thawed frozen corn and mix together.
7
Place 2 tortillas on cookie sheet.
8
Sprinkle with grated cheese and a large spoonful of veggie mixture.
9
Top with a second tortilla, cheese, and mixture.
10
Top with third tortilla.
11
Bake until cheese is melted, about 5 to 8 minutes.
12
Cut into quarters and serve bubbling hot

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 tablespoon oil, 1/2 onion, chopped, 1 medium zucchini, sliced, 1/2 red pepper, diced, and more.

Yes, Corn, Zucchini and Red Pepper Quesadillas falls under the Vegetarian 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.

Corn, Zucchini and Red Pepper Quesadillas

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