Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Corn, Scallion and Red Pepper Quesadilla
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 436 mg
For a satisfying meal ready in less than 15 minutes, layer large flour tortillas (popular in Northern Mexico and the United States) with vegetables and Monterey jack cheese and bake until golden and melty!
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 436 mg
Ingredients
Directions
- Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables.
