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Quesadillas with Vegetables

Ready In: 15 minutes
Serves: 4
Low Added SugarVegetarian

This is a great way to use extra vegetables you have on hand.

What you'll need

Large skillet


Serves 4
1/2 cup Green Bell Peppers chopped
1/2 cup Corn fresh
1/2 cup Green Onion chopped
1/2 cup Tomato chopped
2 tablespoons Fresh Cilantro cut and discard bottom two inches of stems, chopped
8 Corn Tortillas
1 cup Monterey Jack Cheese shredded


1.In a skillet, over medium heat: cook corn kernels and bell pepper until soft, about 5 minutes.
2.Add green onions and tomato, continue to cook for 1-2 minutes, until tomato is soft.
3.Turn heat off and add cilantro.
4.Preheat a large skillet or a comal over medium-high heat.
5.Heat tortillas on the skillet/comal just enough to make them soft.
6.Place equal parts of cheese and vegetables on each tortilla, fold in half and continue to cook until cheese melts and tortillas are crispy and golden brown. Remember to turn quesadillas over to prevent from burning..
7.Serve warm.

Chef's Tips

  • Canned corn with “no salt added” is a healthy alternative to control the amount of salt one consumes.
  • Try it with wheat or spinach tortillas.
  • Try it with mushrooms, jalapeño peppers, spinach, avocado, or vegetables of your choice.

Nutrition Facts

Serving Size 1.00

Serving Per Container 4

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 10 g13%
Sodium 260 mg11%
Total Carbohydrate 30 g11%
Dietary Fiber 5 g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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