Bell Pepper, Corn, and Cheese Quesadillas

A classic combination of bell peppers, sweet corn, and melted cheese makes for the perfect quesadillas.

Course Main Course, Snacks & Appetizers

Cuisine Mexican

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 1488kcal

Author Richa

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!

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.