Quick Quesadilla Pockets Recipe

Name: Quick Quesadilla Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

981

kcal

Calories

Fat

140

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 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.

That's it — enjoy your meal!

Quick Quesadilla Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions