Egg and Corn Quesadilla Recipe

Name: Egg and Corn Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 medium green pepper, chopped; 1 garlic clove, minced; 3 cups corn; 1 teaspoon minced chives; ½ teaspoon dried cilantro; ½ teaspoon salt; ¼ teaspoon pepper; 1 cup Egg Beaters egg substitute; 4 (10 inch) flour tortillas; ½ cup salsa; 1 cup low-fat sour cream; 1 cup low-fat cheddar cheese, shredded; 1 cup fat free mozzarella cheese, shredded

Servings: persons

1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
3 cups corn
1 teaspoon minced chives
½ teaspoon dried cilantro
½ teaspoon salt
¼ teaspoon pepper
1 cup Egg Beaters egg substitute
4 (10 inch) flour tortillas
½ cup salsa
1 cup low-fat sour cream
1 cup low-fat cheddar cheese, shredded
1 cup fat free mozzarella cheese, shredded

1
Spray a skillet with nonstick spray and saute onion, green pepper, and garlic til tender.
2
Add the corn, chives, cilantro, salt, and pepper and cook until heated through, about 3 minutes.
3
Stir in Egg Beaters; cook until completely set, stirring occasionally.
4
Remove from heat and gently stir in salsa.
5
Place one tortilla on a lightly greased baking sheet or pizza pan; top with 1/3 of the corn mixture and sour cream.
6
Sprinkle with 1/4 of cheeses.
7
Repeat layers twice.
8
Top with remaining tortilla and cheeses.
9
Bake at 350 degrees for 15 minutes or until cheese is melted.
10
Cut into wedges and serve with additional salsa and sour cream, if desired.

965

kcal

Calories

Fat

127

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 medium onion, chopped, 1 medium green pepper, chopped, 1 garlic clove, minced, 3 cups corn, and more.

Yes, Egg and Corn Quesadilla 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!

Egg and Corn Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions