Corn, Zucchini and Red Pepper Quesadillas

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
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1 tablespoon oil

1/2 onion, chopped

1 medium zucchini, sliced

1/2 red pepper, diced

2 teaspoon cumin

1 teaspoon cayenne


1 1/2 cup frozen corn, thawed

1 package flour tortillas

Monterey Jack cheese, grated


  1. Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot.