Best 4 Corn Scallion And Red Pepper Quesadilla Recipes

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As a delightful and easy-to-make dish, corn scallion and red pepper quesadilla has won the hearts of many food lovers. This delectable quesadilla is sure to impress with its combination of sweet corn, crisp scallions, and the vibrant red peppers, all coming together in a cheesy and flavorful tortilla. Whether you're looking for a quick and tasty lunch option or a satisfying dinner, this recipe will guide you through the steps of creating a perfect corn scallion and red pepper quesadilla that will tantalize your taste buds. So, get ready to embark on a culinary journey and discover the secrets behind this irresistible dish!

Let's cook with our recipes!

CORN, ZUCCHINI AND RED PEPPER TORTILLA BAKE



Corn, Zucchini and Red Pepper Tortilla Bake image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 10

1 tablespoon oil
1/2 onion, chopped
1 medium zucchini, sliced
1/2 red pepper, diced
2 teaspoon cumin
1 teaspoon cayenne
Salt
1 1/2 cup frozen corn, thawed
1 package flour tortillas
Monterey Jack cheese, grated

Steps:

  • Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot.

CHILLI CORN & SPRING ONION QUESADILLA



Chilli corn & spring onion quesadilla image

Try a new twist on a classic Mexican-inspired snack by adding fiery chillies, sweetcorn and a squeeze of lime

Provided by Esther Clark

Categories     Lunch, Supper

Time 25m

Number Of Ingredients 11

1 tbsp olive oil
½ finely chopped onion
½ finely chopped red chilli
½ tsp ground coriander
200g canned sweetcorn , drained
3 spring onions , sliced
1 lime , zested
2 large flour tortillas
30g cheddar , grated
30g mozzarella , grated
chilli sauce , to serve (optional)

Steps:

  • Heat the oil in a frying pan, add the onion and fry for 10 mins or until softened. Add the chilli and ground coriander and cook for 1 min more. Stir through the sweetcorn, spring onions and lime zest. Season to taste.
  • Pile the mixture on 1 tortilla, then top with the cheddar, mozzarella and the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla, cook for 2 mins on one side, then turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four and serve with some chilli sauce, if you like.

Nutrition Facts : Calories 375 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium

CORN QUESADILLAS



Corn Quesadillas image

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

Steps:

  • Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

CORN, BLACK BEAN AND RED ONION QUESADILLAS



Corn, Black Bean and Red Onion Quesadillas image

Make and share this Corn, Black Bean and Red Onion Quesadillas recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 55m

Yield 8 Quesadillas

Number Of Ingredients 6

8 (8 inch) flour tortillas
1 cup frozen corn, thawed
1 cup black beans (freshly cooked or rinsed and well drained canned)
2/3 red onion, paper thin slivers
2 cups monterey jack cheese, grated
1 teaspoon chili powder

Steps:

  • Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.
  • To cook them on the stovetop: Heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.
  • To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
  • Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.
  • Reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.).

Nutrition Facts : Calories 349.4, Fat 13.4, SaturatedFat 6.5, Cholesterol 25.1, Sodium 514.9, Carbohydrate 43.6, Fiber 4.9, Sugar 1.6, Protein 14.8

Tips:

  • Use fresh ingredients. Fresh corn, scallions, and red peppers will give your quesadilla the best flavor.
  • Don't overcook the vegetables. Cook them just until they are tender-crisp, so they retain their flavor and texture.
  • Use a good quality cheese. A sharp cheddar or Monterey Jack cheese will melt well and give your quesadilla a delicious flavor.
  • Don't overcrowd the quesadilla. If you put too much filling in the quesadilla, it will be difficult to fold and cook evenly.
  • Cook the quesadilla over medium heat. This will help to prevent the tortilla from burning.
  • Serve the quesadilla immediately. Quesadillas are best when they are hot and fresh.

Conclusion:

Corn, scallion, and red pepper quesadillas are a delicious and easy to make meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying quesadilla that the whole family will enjoy.

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