Roasted Corn Quesadillas With Tomatillo Salsa – a delicious recipe with canola oil, corn, red bell pepper, corn tortillas, blend cheese, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Prepare Tomatillo Salsa.
2
Heat 1/2 teaspoon oil in a large skillet over medium-high heat; add corn, and saute 3 minutes or just until corn begins to brown. Add bell pepper and saute 1 minute; remove from pan and set aside.
3
Brush 1 side of each tortilla with 1/4 teaspoon oil; place 1 tortilla in pan, oil side down. Sprinkle evenly with 1/3 of corn mixture, 1/3 of cheese, and 1/3 of jalapeno pepper; top with 1 tortilla, oil side up. Cook 3 minutes or until lightly browned on bottom and cheese begins to melt. Carefully turn quesadilla; cook 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut into 4 wedges, using a serrated knife. Repeat procedure with remaining tortillas, corn, cheese, and jalapeno pepper. Serve immediately.
265
kcal
Calories
9
g
Fat
41
g
Carbs
10
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 6 ingredients. The key ingredients include: 2 teaspoons canola oil, divided, 1 cup frozen whole-kernel corn, thawed, 1/4 cup diced red bell pepper, 6 (6-inch) corn tortillas, and more.
Yes, Roasted Corn Quesadillas With Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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