Roasted Corn Quesadillas Recipe - Vegetarian Times

Roasted Corn Quesadillas


Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for
a light meal.

  • 6Servings


  • 3 cups Roasted Confetti Corn
  • 2 8-oz. balls fresh mozzarella, grated
  • 6 8-inch flour tortillas
  • 6 Tbs. cilantro leaves, divided, optional
  • 11/2 cups prepared peach salsa


1 | Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half
of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
2 | Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.

Nutrition Information

  • Calories: 502
  • Carbohydrate Content: 57 g
  • Cholesterol Content: 62 mg
  • Fat Content: 22 g
  • Fiber Content: 6 g
  • Protein Content: 20 g
  • Saturated Fat Content: 12 g
  • Sodium Content: 678 mg
  • Sugar Content: 18 g