Photo: Kirsten Strecker Photo by: Photo: Kirsten Strecker

Sweet Corn Quesadillas

Real Simple SEPTEMBER 2006

  • Yield: Makes 4 servings
  • Prep time: 5 Minutes
  • Other: 10 Minutes


  • 8 teaspoon small (or fajita-style) tortillas
  • 2 teaspoons olive oil
  • 1 1/2 cups (6 ounces) grated Monterey Jack
  • 1/2 small red onion, thinly sliced
  • 2 cups corn kernels (fresh, or frozen and thawed)
  • 2 jalapeños, seeded and finely chopped
  • 1/2 cup fresh cilantro leaves
  • Sour cream and salsa (optional)


Heat toaster oven to 400° F.

Brush one side of each tortilla with the oil. Turn 4 of the tortillas over and top with the Monterey Jack, onion, corn, jalape�os, and cilantro. Sandwich with the remaining tortillas, oiled-side up.

Working in batches, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa (if using).

Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 35%
  • Fat: 16g
  • Saturated fat: 1g
  • Cholesterol: 25mg
  • Sodium: 569mg
  • Carbohydrate: 57g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 17g

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Sweet Corn Quesadillas Recipe