Perfectly melted cheese and crunchy veggies come together to make these delicious and comforting quesadillas. You can make this in under 30 minutes, and with minimal prep and just a handful of ingredients you’ll most likely already find in your fridge. Whether you decide to serve this one as an appetiser or a meal, this one’s going to be a hit without fail!
Love Mexican food? Try my Instant Pot Mexican Rice (Arroz Rojo), Vegetarian Mexican Soup with Beans and Mexican Prawn Avocado Taco Salad
If you’ve never had quesadillas before, consider this as a cue to make one ASAP! This quesadilla is the easiest, most delicious, and an almost assemble-and-serve kind of dish that hits all the right spots! What I love about quesadillas is that they’re super customisable and usually come together in very little time, making them perfect for busy days, unexpected guests or random hunger pangs!
These bell pepper, corn and cheese quesadillas are a total hit in our household! And it’s not surprising because what’s not to love about gooey, melted cheese, veggies that have the perfect crunch, and a seasoning that makes this whole affair a complete flavour bomb! If I could give you one piece of advice about these homemade quesadillas, then I would ask to make extras because these get over in minutes. Not kidding!
- A naturally 100% vegetarian recipe that can be made vegan by swapping regular with vegan cheese.
- Super customisable. You can add or subtract the number of veggies depending on what you have available.
- Is a freezer-friendly recipe. Simply store leftover filling in the freezer for up to a week for a quick, hearty meal whenever you want.
Ingredients You'll Need to Make Bell Pepper, Corn and Cheese Quesadillas
- Tortillas: I have used store-bought tortillas for this recipe to make it super quick hassle-free. I usually like to keep a pack in the fridge as tortillas are just perfect to whip up quick wraps or quesadillas with whatever you have in the fridge!
- Corn kernels: I have used fresh boiled golden corn kernels for this recipe. But you can easily replace it with frozen corn kernels if those are more readily available to you.
- Veggies: I have used chopped onions, along with chopped red and yellow bell peppers for this recipe. Make sure to not chop the veggies very fine or your quesadilla won’t have the desired crunch and texture.
- Cheese: I have used shredded mozzarella cheese for this recipe as it melts evenly and delivers that authentic stringy, chewy texture. You can replace it with processed cheese, but it might change the texture a little bit.
- Taco and Italian seasoning: Both used as seasoning to add a tonne of flavour to the dish. Taco seasoning adds a nice smokey, spicy and an authentic Mexican flavour. While Italian seasoning delivers a dash of herbiness and earthy flavours. Both of these seasonings are easily available at most grocery stores both online and offline.
- Chilli flakes: Adds a nice, subtle heat to every bite.
- Salt: Used for flavour and seasoning.
- Oil: To fry the tortillas. I have used vegetable oil for this, but you can use anything you have and use at home.
How to Make Bell Pepper, Corn and Cheese Quesadillas
1. In a bowl, add the boiled sweet corn kernels, chopped onions, chopped bell peppers, grated mozzarella cheese, taco seasoning, Italian seasoning, red chili flakes, and salt to taste.
2. Mix until combined. Divide this filling into 8 equal portions and set aside.
3. Take one tortilla at a time and place it on a flat, dry surface. Spread one portion of the filling on one half of the tortilla.
4. Fold the other half over it, creating a semi-circle shape.
5. Heat a non-stick tawa (griddle) on a low flame and cook each quesadilla using a little oil until golden spots appear on both sides. This takes approximately 2-3 minutes on each side.
6. Repeat the process to make all the other quesadillas. Serve the bell pepper, corn, and cheese quesadillas hot and enjoy!
Richa’s top tips to make the best quesadillas
- You can easily customise this recipe with the vegetables of your choice. Some other common veggies you can add include cabbage, button mushrooms, avocados or guacamole, and grated carrots.
- You can even add a protein of your choice to make this dish even more wholesome. You can check out my chicken fajita quesadillas for a non-veg version of this dish.
- If you notice that your cheese isn’t melting quite as nicely, simply cover the pan and cook it on low heat for a few minutes or until the cheese is perfectly melted.
I have made these bell pepper, corn and cheese quesadillas for a weeknight dinner for the family, as an appetiser for parties and even for a quick 5 pm snack, and it is the perfect back-pocket recipe that gets wiped clean every single time. When I am making this for dinner, I usually serve it with my Instant Pot Mexican Rice or the Vegetarian Mexican Soup with Beans, along with a side of Roasted Tomato Salsa for a heartwarming, wholesome and delicious meal.
LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
Bell Pepper, Corn, and Cheese Quesadillas
Ingredients
- 8 Tortillas
- 1 Cup Sweet Corn Kernels Boiled
- ½ Cup Chopped Onions
- 1 ½ Cups Chopped Bell Peppers Red And Yellow
- 1.5 Cups Grated Mozzarella Cheese
- 2 teaspoon Taco Seasoning
- 1 teaspoon Mixed Italian Seasoning
- 1 teaspoon Red Chili Flakes
- Salt To Taste
- Oil for cooking
Instructions
- In a bowl, mix together the boiled sweet corn kernels, chopped onions, chopped bell peppers, grated mozzarella cheese, taco seasoning, Italian seasoning, red chili flakes, and salt to taste. Divide this filling into 8 equal portions and set aside.
- Take one tortilla at a time and place it on a flat, dry surface. Spread one portion of the filling on one half of the tortilla and fold the other half over it, creating a semi-circle shape.
- Heat a non-stick tawa (griddle) on a low flame and cook each quesadilla using a little oil until golden spots appear on both sides. This takes approximately 2-3 minutes on each side.
- Repeat the process to make all the other quesadillas. Serve the bell pepper, corn, and cheese quesadillas hot and enjoy!
Video
Notes
- You can also customise the quesadillas by adding other ingredients like diced tomatoes, jalapeños, or cilantro for extra flavour. Some other common veggies you can add include cabbage, button mushrooms, avocados or guacamole, and grated carrots.
- You can even add a protein of your choice to make this dish even more wholesome. You can check out my chicken fajita quesadillas for a non-veg version of this dish.
- If you notice that your cheese isn’t melting quite as nicely, simply cover the pan and cook it on low heat for a few minutes or until the cheese is perfectly melted.
Comments
No Comments