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These vegetarian quesadillas with corn, tomatillos, and cheese are perfect for your summer get togethers!

Vegetarian Quesadilla with Corn, Tomatillos, and Cheese!

This vegetarian quesadilla will be a hit for your summer parties - or even just a fun family dinner!  Packed with corn, tomatillos, and zucchini, you'll get plenty of healthy veggies, all topped with cheesy goodness.
Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 351kcal
Author Snacking in Sneakers


Ingredients for Quesadillas:

  • 1 tbsp olive oil
  • 1/2 large red onion, thinly sliced
  • 6 tomatillos, diced (peel off husks and rinse before dicing)
  • 1 bell pepper, diced
  • 1 medium zucchini, peeled and diced
  • 2 cloves garlic, minced
  • 2 ears corn, kernels removed
  • 1 tsp cumin
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)
  • 1/2 lime, juiced
  • 6 whole wheat tortillas (or other tortilla of choice)
  • 6 ounces Heluva Good! Jalapeño Jack Cheese or Extra Sharp Cheddar Cheese, grated (about 1.5 cups grated)

Optional Ingredients:

  • Homemade Guacamole for topping (avocado and lime)



  • Preheat oven to 400 degrees.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, tomatillos, and bell pepper to the skillet and cook for 5 minutes.
  • Add zucchini to the skillet and cook for an additional 3 minutes.
  • Add garlic, corn, cumin, salt, pepper, and juice from half a lime to the skillet. Cook for an additional 2-3 minutes. Remove from heat and set aside for the moment.
  • Place tortillas on two baking sheets. Place in the preheated oven for approximately 2 minutes. Flip and cook for an additional minute.
  • Remove baking sheets from oven. Sprinkle a little cheese on the bottom half of each tortilla, followed by the veggie filling from your skillet, followed by the rest of the cheese. Fold the top part of the tortilla down.
  • Place the baking sheets with your quesadillas back in the oven and cook for 2-3 minutes, or until cheese is melty and the tortilla feels just slightly crisp. Enjoy as is, or top with a little guacamole!


Recipe Tips:
  • Depending on the moisture content of your veggies, the mixture may be a little liquidy.  If this is the case, I recommend draining off some of the liquid before using the filling.  Sometimes I have to, sometimes I don’t!
  • Don’t skip the step to layer a little cheese on the bottom before adding the veggies – this helps prevent the bottom of the quesadilla from getting soggy.
  • As an alternative, you can also make these quesadillas in a more traditional style using a skillet or griddle.  Spray with cooking spray, then place tortillas down.  Cook for about 1-2 minutes, then flip.  Fill the tortillas as directed above.  Fold over the other half of the tortilla and cook for another minute or until cheese is melty.
Nutrition Analysis (approximate per quesadilla; does not include optional guacamole):
351 calories, 16 g fat, 7 g sat fat, 519 mg sodium, 39.5 g carbohydrate, 7 g fiber, 5 g sugar, 14 g protein, Vitamin A: 10%, Vitamin C: 61%, Calcium: 25%, Iron: 10%, Potassium: 10%


Calories: 351kcal