Confetti Corn Quesadillas Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat. Add onions and bell peppers, and cook until softened.
• STEP 2.Add corn, garlic, cumin, and chili powder to the skillet. Cook for another 2-3 minutes, until the corn is heated through and the spices are fragrant.
• STEP 3.Place a tortilla in a separate skillet over medium heat. Sprinkle half of the tortilla with cheese and spoon the corn mixture on top. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy.
• STEP 4.Repeat with the remaining tortillas and corn mixture.
• STEP 5.Serve the quesadillas hot with salsa, guacamole, or sour cream for dipping.

Cooking Tips

• You can use any color of bell peppers for this recipe to add more vibrant colors to the quesadillas.
• Feel free to add some diced jalapenos if you like a spicy kick.
• For a healthier option, you can use whole wheat tortillas instead of regular tortillas.
• To make the quesadillas even more filling, you can add some cooked chicken or black beans to the corn mixture.

Storage and Serving

• Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the quesadillas in a skillet over medium heat until warmed through.
• Serve the quesadillas as an appetizer, a main course with a side salad, or cut them into smaller pieces for a party snack.