Best 4 Fresh Vegetable Quesadillas With Corn Relish Recipes

Fresh vegetable quesadillas with corn relish are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. The quesadillas are filled with a variety of fresh vegetables, such as bell peppers, onions, and zucchini, and are topped with a flavorful corn relish. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your quesadillas spicy or mild, cheesy or veggie-packed, there's a recipe out there that's perfect for you. So get ready to enjoy a delicious and satisfying meal with this comprehensive guide to the best recipes for fresh vegetable quesadillas with corn relish!

Let's cook with our recipes!

VEGETABLE QUESADILLAS

Vegetable Quesadillas image

Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.

Provided by Ginger

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

1 zucchini, cubed
1 head fresh broccoli, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 yellow onion, chopped
4 small button mushrooms, chopped
4 (10 inch) flour tortillas
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese

Steps:

Preheat oven to broil. Line a baking sheet with aluminum foil.
Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Nutrition Facts : Calories 787.2 calories, Carbohydrate 99.7 g, Cholesterol 54.8 mg, Fat 30.1 g, Fiber 12.7 g, Protein 33.1 g, SaturatedFat 14.2 g, Sodium 1308.8 mg, Sugar 14.3 g

CORN 'N' SQUASH QUESADILLAS

Corn 'n' Squash Quesadillas image

Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 medium ears sweet corn, husks removed
2 medium yellow summer squash, halved lengthwise
1/2 small sweet onion, cut into 1/4-inch slices
1 to 2 jalapeno peppers
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1 tablespoon canola oil

Steps:

Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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

Ingredients

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.

FRESH VEGETABLE QUESADILLAS WITH CORN RELISH

FRESH VEGETABLE QUESADILLAS WITH CORN RELISH image

Categories Sandwich Vegetable Vegetarian

Yield 4 people

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced

Steps:

1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. 2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside. 3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close. 4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

Tips:

Use Fresh, High-Quality Ingredients: The fresher your vegetables, the better your quesadillas will taste. Look for brightly colored, firm vegetables that are free of blemishes.
Don't Overcook the Vegetables: Overcooked vegetables will be mushy and bland. Cook them just until they are tender-crisp.
Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your quesadillas. Some good options include bell peppers, onions, zucchini, mushrooms, and spinach.
Add Some Protein: If you want to make your quesadillas more filling, you can add some protein, such as cooked chicken, beef, or beans.
Use a Good Quality Cheese: The cheese is one of the most important ingredients in a quesadilla. Use a cheese that melts well and has a good flavor, such as cheddar, mozzarella, or Monterey Jack.
Serve with Salsa and Guacamole: Quesadillas are traditionally served with salsa and guacamole. You can also serve them with sour cream, Pico de gallo, or your favorite dipping sauce.

Conclusion:

Fresh Vegetable Quesadillas with Corn Relish is a quick, easy, and delicious recipe that is perfect for a weeknight dinner or a party appetizer. With its colorful vegetables, flavorful corn relish, and gooey cheese, this quesadilla is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and satisfying meal, give this recipe a try. You won't be disappointed.