Total Time
Prep 35 mins
Cook 17 mins

I collect quesadilla recipes and this is a great meatless one. It is the best with corn cut fresh from the cob.

Ingredients Nutrition


  1. Let the oil heat in a large skillet.
  2. Add the onion and garlic; saute for 5 minutes or until the onion is softened.
  3. Add in the carrot; saute for 2 mintues.
  4. ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
  5. Cover and cook for 3-4 minutes; stir often.
  6. Add salt and pepper to taste; remove skillet from heat.
  7. Add in the cheese; stir.
  8. Cover and let stand for a minute or two, until the cheese is partly melted.
  9. Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
  10. Fold the plain half of the tortilla over the filling.
  11. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
  12. Cut into wedges and serve.


Most Helpful

I did not use the grated carrot, otherwise followed the recipe with the exception of adding a thin layer of sour cream to the inside of the tortilla prior to putting together. I like (if I don't have fresh corn) using canned no salt added vaccuum packed corn, it tastes the freshest and is slightly sweet too. Thanks for sharing!

Larawithoutau January 05, 2011

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