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Confetti Corn Quesadilla

This colorful and cheesy Confetti Corn Quesadilla is the perfect comfort food, combining melted cheese with vibrant vegetables for a satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 900
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups shredded Mexican cheese Use any melting cheese.
  • 1 cup corn kernels Canned, frozen, or fresh corn can be used.
  • 1/2 cup black beans (drained) Pinto beans or chickpeas can be used as a substitute.
  • 1/4 cup diced red bell pepper Any color bell pepper or jalapeños can be used.
Quesadilla Assembly
  • 8 pieces flour tortillas Use fresh and pliable tortillas.
  • 2 tbsp butter Can be replaced with olive oil or vegetable oil.
Serving Suggestions
  • salsa for serving
  • sour cream for serving

Method
 

Preparation
  1. Begin by mixing the shredded cheese, corn, black beans, and diced red bell pepper in a large bowl.
Assembly
  1. Sprinkle a generous amount of the filling evenly over half of each tortilla. Fold the tortilla over to close it and press gently.
Cooking
  1. In a skillet, heat the butter over medium heat until melted.
  2. Place the folded quesadillas in the hot skillet. Cook for about 2-3 minutes on each side until golden brown and the cheese melts.
Serving
  1. Remove the quesadillas from the skillet and let them rest for a minute. Slice them into wedges and serve with salsa and sour cream.

Notes

Avoid overloading the tortillas and use a medium heat to cook. Let quesadillas sit before slicing for cleaner cuts.