Quick Quesadilla Pockets Recipe

Name: Quick Quesadilla Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon canola oil; 1 large red bell pepper, finely diced (about 1 1/2 cups); ½ teaspoon chili powder; ½ teaspoon onion powder; 1 ½ cups frozen corn kernels, thawed; 1 (15 1/2 ounce) can pinto beans, drained and rinsed; ½ cup salsa; 2 cups shredded cheddar cheese (or mexican blend); 6 (8 inch) flour tortillas; 1 (2 1/4 ounce) cansliced black olives, drained (optional); ½ cup reduced-fat sour cream (optional)

Servings: persons

1 tablespoon canola oil
1 large red bell pepper, finely diced (about 1 1/2 cups)
½ teaspoon chili powder
½ teaspoon onion powder
1 ½ cups frozen corn kernels, thawed
1 (15 1/2 ounce) can pinto beans, drained and rinsed
½ cup salsa
2 cups shredded cheddar cheese (or mexican blend)
6 (8 inch) flour tortillas
1 (2 1/4 ounce) cansliced black olives, drained (optional)
½ cup reduced-fat sour cream (optional)

1
Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
2
Heat the oil in a large nonstick skillet over medium-high heat.
3
Add the peppers, chili powder, and onion powder and cook until the peppers are tender, about 5 minutes.
4
Preheat the oven to 400F
5
Add the corn, beans, salsa, and 1 1/2 cups of the cheese to the skillet and cook until the mixture is heated through and the cheese is melted, about 2 minutes.
6
To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla.
7
Fold over, press down gently, and place each on the prepared baking sheet.
8
Sprinkle the remaining cheese and olives as desired over the tortillas.
9
Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes.
10
Cut into quarters and serve.
11
Top with sour cream as desired.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 large red bell pepper, finely diced (about 1 1/2 cups), ½ teaspoon chili powder, ½ teaspoon onion powder, and more.

Yes, Quick Quesadilla Pockets falls under the Soups & Stews 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.

Quick Quesadilla Pockets

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